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California Apple, Brie, and Pomegranate Flatbread
As spring unfolds in California, embrace the vibrant flavors of the season with this delightful California Apple, Brie and Pomegranate Flatbread. Quick to prepare and bursting with fresh ingredients, this dish captures the essence of springtime. Pair with California sparkling wine or sparkling rosé.
Pairs With
Prep: 10 minutes
Ingredients
- 2 ounces baby arugula
- 1 teaspoon olive oil
- Half of a Cara Cara or Navel orange
- Salt and pepper to taste
- 10 store-bought mini naan or flatbreads
- 2 small Fuji apples, thinly sliced on a mandoline or with a very sharp knife
- 4 ounces Brie cheese, sliced into 10 thin slices
- 3 tablespoons California pomegranate arils
Instructions
- Place the arugula in a mixing bowl. Sprinkle the olive oil over the top, squeeze the orange half over the greens and season lightly with salt and pepper. Toss with fingertips to coat all of the arugula.
- On a serving board, arrange the flatbreads. Divide the dressed arugula amongst the flatbreads; you may have a bit leftover.
- Lay 2-3 thin slices of apple over the arugula on each naan/flatbread and top each one with a thin slice of Brie.
- Sprinkle pomegranate arils over the tops of all of the flatbreads right before serving.
Pairs With
