Fall Flatbread Recipe

Fall Flatbread

Makes 4

Here's an easy appetizer or snack that is easy to assemble. Serve with your favorite hard cider, Riesling, or beer.


  • 4 (6-inch) flatbreads such as pita or naan
  • 4 tablespoons extra virgin olive oil
  • 5 ounces gorgonzola cheese
  • 1/3 cup heavy whipping cream
  • 1 apple or pear, cored and thinly sliced
  • 1/3 cup walnuts, toasted and roughly chopped
  • 2 cups lightly packed arugula
  • Flaky finishing salt, to taste
  • Pepper, to taste


  1. Preheat oven to 400°F.
  2. Place flatbreads on a large baking sheet. Brush tops with olive oil. Mix gorgonzola and cream (beat with an electric mixer if you like). Spread mixture over flatbreads.
  3. Top flatbreads with sliced apples. Sprinkle with walnuts.
  4. Bake 10 to 15 minutes or until toppings are bubbling.
  5. Sprinkle with arugula, flaky salt, and pepper. Cut into pieces. Serve warm.


Amount Per Serving (based on 4 servings)
Calories: 410
Fat: 28 g
Saturated Fat: 10 g
Cholesterol: 35 mg
Sodium: 650 mg
Carbohydrates: 31 g
Fiber: 5 g
Sugar: 7 g
Protein: 14 g
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“This was so delicious when i sampled it. i'm trying it out at thanksgiving. my cousin said it sounded wonderful.”

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