Description
This flatbread is sweet, savory, and so delicious! Roasted figs, whipped brie, and a walnut crunch are an amazing combination, perfect for a fall appetizer or light meal.
Ingredients
Scale
- For the flatbread:
- 3 pieces of naan or flatbread
- 2 tablespoons olive oil
- For the roasted figs:
- 8 fresh figs, halved
- 2 tablespoons honey
- 2 sprigs fresh thyme
- For the whipped brie:
- 8 ounces brie, rind removed
- 2 ounces cream cheese, softened
- 1 tablespoon honey
- 1 teaspoon fresh thyme leaves
- For the walnut crunch:
- 1/2 cup walnuts, chopped
- 1 tablespoon honey
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon sea salt
- For serving:
- Fresh arugula
- Honey, for drizzling
- Flaky sea salt
Instructions
- Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Place the naan on one baking sheet and brush with olive oil. Set aside.
- In a bowl, toss the halved figs with honey and thyme sprigs. Spread on the second baking sheet.
- Roast the figs for 10–12 minutes, until softened and caramelized. Remove from oven and set aside.
- Meanwhile, make the whipped brie: In a food processor, combine the brie, cream cheese, honey, and thyme leaves. Puree until smooth and creamy. Season with salt, then set aside.
- For the walnut crunch: In a small skillet over medium heat, toast the walnuts until fragrant, about 3 minutes. Add honey, thyme, and sea salt, stirring to coat. Cook for 1–2 minutes until sticky and caramelized. Set aside.
- Increase the oven temperature to 425°F (220°C). Bake the flatbread for 6–8 minutes, until golden and crisp.
- Spread the whipped brie over the warm flatbread, leaving some room around the edges.
- Top with the roasted figs, then scatter the walnut crunch over the top.
- Return to the oven for 2–3 minutes, just until everything is warmed through.
- Remove from the oven and top with fresh arugula, a drizzle of honey, and flaky sea salt. Slice and serve warm.
Notes
If you don’t have fresh figs, you can use dried figs soaked in warm water for 10 minutes before roasting. The whipped brie and walnut crunch can both be made a day ahead and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Appetizer
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 18g
- Fat: 22g
- Carbohydrates: 55g
- Protein: 14g