A FALL HARVEST SNACK
4 flatbread or naan (pizza dough works, too)
4 medium red apples, cored and sliced in 2-inch pieces
Brie cheese, sliced (or your favourite creamy herby cheese in pieces)
4 tbsp Wild Mushroom Sage olive oil
1/3 cup chopped almonds
4 tbsp Red Apple dark balsamic
Preheat grill on high. Brush apple slices with Wild Mushroom Sage olive oil.
Place on grill cooking for 2 to 3 minutes per side.Remove when done and cool for 5 minutes. Cut apples into smaller pieces and set aside. Drizzle top side of flatbread with olive oil. Place grilled apples and cheese slices/pieces onto flatbread, alternating between the two. Place on the grill and cook for 5 minutes or until brie cheese starts to melt and bread is nicely toasted. Remove from heat, drizzle with more Wild Mushroom oil and Red Apple balsamic. Sprinkle with chopped almonds.
* Recipe inspired by Spruceeats.com
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