Brie, fig, prosciutto, arugula, apple flatbread


This flatbread made me feel fancy, like I was at a restaurant, and it was a big hit with my husband and the kiddo.

The whole time my son was eating it, I kept thinking how I didn’t try brie or arugula until after college. Watching him shovel what I consider foodie-food into his mouth makes me so happy.

You could easily skip the prosciutto to make this meal vegetarian.

Although you do get some good nutrition out of the apple, arugula and fig, I’ll admit the brie and prosciutto make it a bit on the indulgent side, but there are worse nutritional sins you could commit. It seems to be working out okay for the French and the Italians.

I made my fig spread by rehydrating some dried figs, so I avoided additional sugar, but if you have fig spread handy, go ahead and use whatever is easiest.

This is a really easy meal, and it’s more filling than you might think. I hope you enjoy it. I had to write this one down so I’ll remember it for next time. Don’t you just love recipes with short ingredient lists?

Brie, fig, prosciutto, arugula & apple flatbread

  • 3-4 whole wheat flatbreads
  • 1 wedge of brie
  • 1 package of dried figs
  • 1 package of prosciutto
  • 1 apple
  • arugula

Preheat oven to 400.
Boil figs in water for 20 minutes, puree, adding a little more liquid if needed to make a paste.
Spray flatbreads with cooking spray or baste with olive oil.
Spread fig spread over flatbreads, top with thinly sliced apples, then brie. Put in the oven for 10 minutes.
Remove and top with prosciutto and arugula.
Cook for 10 more minutes and enjoy!

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