Name: Crispy Apple, Brie & Walnut Flatbread with Maple Dijon Drizzle
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Modern European
Ingredients: 2 medium flatbreads or naan breads (300 g); 200 g Brie cheese, thinly sliced; 1 large crisp apple, thinly sliced (180 g); 3/4 cup walnuts, roughly chopped (85 g); 1 tbsp olive oil (15 ml); 1 tsp fresh thyme leaves (2 g); 1/4 tsp black pepper (0.5 g); 2 tbsp maple syrup (30 ml); 1 tbsp Dijon mustard (15 g); 1 tbsp olive oil (15 ml); 1 tsp fresh lemon juice (5 ml); 1/4 tsp black pepper (0.5 g); 2 cups fresh arugula (40 g); 1 tsp balsamic glaze (5 ml); 1 tbsp fresh thyme leaves (2 g)

Description

Crispy Apple, Brie & Walnut Flatbread with Maple Dijon Drizzle combines warm melted Brie, sweet-tart apple slices, crunchy walnuts, fresh thyme, and peppery arugula on a crisp flatbread. Finished with a sweet and tangy maple Dijon dressing and balsamic glaze, it’s an easy, elegant appetiser or light lunch ready in about 25 minutes.

Ingredients

For the Flatbread:

2 medium flatbreads or naan breads (300 g)

200 g Brie cheese, thinly sliced

1 large crisp apple, thinly sliced (180 g)

3/4 cup walnuts, roughly chopped (85 g)

1 tbsp olive oil (15 ml)

1 tsp fresh thyme leaves (2 g)

1/4 tsp black pepper (0.5 g)

For the Maple Dijon Drizzle:

2 tbsp maple syrup (30 ml)

1 tbsp Dijon mustard (15 g)

1 tbsp olive oil (15 ml)

1 tsp fresh lemon juice (5 ml)

1/4 tsp black pepper (0.5 g)

For Serving:

2 cups fresh arugula (40 g)

1 tsp balsamic glaze (5 ml)

1 tbsp fresh thyme leaves (2 g)

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Instructions

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and place the flatbreads on top, leaving space between them.

2. Brush each flatbread lightly with olive oil. Arrange the Brie slices evenly over the surface, followed by the thinly sliced apple and chopped walnuts. Sprinkle with fresh thyme and black pepper.

3. Bake for 10–14 minutes, or until the edges are crisp, the Brie has melted, and the apple slices are tender. Begin checking after 10 minutes because baking time varies with flatbread thickness.

4. While the flatbreads bake, whisk together the maple syrup, Dijon mustard, olive oil, lemon juice, and black pepper in a small bowl until smooth.

5. Remove the flatbreads from the oven and let them rest for 2 minutes. Scatter the fresh arugula over the warm Brie and apple.

6. Drizzle with the maple Dijon dressing and balsamic glaze. Sprinkle with additional fresh thyme, slice into wedges, and serve immediately while the flatbread is crisp and the Brie is warm and creamy.

Notes

Choose a firm, crisp apple that holds its shape during baking and provides a sweet-tart contrast to the Brie. Slice the apple and Brie thinly so the toppings heat evenly during the short baking time. Avoid overloading the flatbread, as too many toppings can make the base soggy. Check the flatbreads after 10 minutes because different breads may cook at different rates. Add the arugula, maple Dijon dressing, and balsamic glaze after baking to help preserve the crisp base and fresh greens. Pecans can replace walnuts for a slightly sweeter flavour. For a nut-free version, omit the walnuts or use suitable crunchy seeds. The maple Dijon dressing can be prepared ahead and stored in a covered container in the refrigerator. Whisk again before using. Serve as an appetiser, light lunch, or shareable snack alongside a green salad, roasted vegetables, or seasonal soup. For entertaining, cut into small wedges and arrange on a serving board with extra arugula and thyme. Reheat leftovers in an oven at 350°F (175°C) until warmed through and crisp at the edges. Add fresh arugula and dressing after reheating. Nutrition per serving: approximately 465 calories, 16 g protein, 43 g carbohydrates, 27 g fat, 4 g fiber, 16 g sugar, and 720 mg sodium.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Appetizer
Method: Baking
Cuisine: Modern European