RECIPE MAGIC!

 

Sweet meets savoury in this simple flatbread where grilled apples melt into creamy brie and toasted almonds. A drizzle of Wild Mushroom Sage olive oil and Red Apple dark balsamic brings a rich, woodsy depth with a hint of caramel. Quick to make, gorgeous to serve, and just right beside baked beans or any cool-weather meal.

INGREDIENTS:

4 flatbread, pita or naan 
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

DIRECTIONS:

 

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