In my never-ending search for unique, no-heat lunch ideas, I have managed to assemble a heavenly flatbread. It’s delicious hot, at room temperature, or even straight out of the fridge. I love versatile dishes like this because it’s also a great appetizer to make for a party. That way you can leave it out to snack on throughout the night without worrying about having to constantly reheat it. (Read as: more time for filling wine glasses! 🙂 )
Although this was perfect for my lunches, I would love to cut this flatbread into bite size pieces for a girls wine night. It’s rich and filling but still low on calories (as long as you don’t eat the whole thing!) Because the flavors are so rich you really don’t need a lot. I split up each flatbread into thirds to pack 2 slices into my lunches.
The ingredients are perfection together! I had some bacon left from last week’s jalapeño bacon deviled eggs and I always like to find new recipes that utilize any leftover ingredients. There’s no crime worse than wasting food! 🙂
BRIE, BACON, PEACH AND BASIL FLATBREAD
210 calories for 1/3 of flatbread
6 SP for 1/3 of flatbread
This recipe is just as easy as making a peanut butter and jelly sandwich, easier than making a grilled cheese and more flavorful than both! (Although I am incredibly partial to a good PB&J…)
All you have to do is preheat your oven to 400 degrees and prepare all of the ingredients. I used Stonefire Naan Flatbreads, which I have never used before, but now I am obsessed! They’re delicious, filling, and made me super excited to start creating new flatbread recipes!
Spray the flatbread with cooking spray, then spread peach preserves over the bubbly side. I used about 1 1/2 Tbsp, but you can use however much or little you prefer! That’s one of the great things about this recipe, you can alter the ingredient amounts to your preference and still end up with a delicious flatbread every time!
Layer on thin slices of brie and crumbled, cooked bacon. I used 1 1/2 oz of brie and 1 slice of bacon. You could easily use less brie but my cheese addiction wouldn’t allow it. 🙂
Bake the flatbread for 10 minutes then remove and allow to cool. Top with 2 leaves of thinly sliced basil.
Yummmmm. Lunch has never looked so fancy. It was incredibly hard not to devour the whole thing so that I would have enough left for my lunches. But again, the flavors are so pleasantly rich that a piece or two is plenty!
Finally, slice the flatbread into thin pieces and enjoy! 🙂
So divine! Goes from fridge to table in 15 minutes and has only 210 calories per serving! Perfect for weekday lunches or as a party appetizer! (6 SP)
- 1 Stonefire Naan flatbread
- 1 1/2 Tbsp peach preserves
- 1 1/2 oz sliced brie
- 1 slices crumbled bacon
- 2 basil leaves, cut in strips
- Preheat oven to 400 degrees.
- Spray Naan flatbread with cooking spray on each side and lay on cooking sheet, bubble side up.
- Spread peach preserves over top of flatbread.
- Place brie slices in a single layer then top with crumbled bacon.
- Cook for 10 minutes.
- Allow to cool then top with basil and serve.
- Enjoy! These are good fresh out of the oven, at room temperature, or even cold!
6 SP for 1/3 of flatbread
- Serving Size: 1/3 of flatbread
- Calories: 210
- Sugar: 7.5 g
- Sodium: 371.3 mg
- Fat: 7 g
- Saturated Fat: 2.9 g
- Carbohydrates: 26.7 g
- Fiber: 0 g
- Protein: 5.5 g
- Cholesterol: 15.2 mg
**Recipe inspired by ingredients in baked brie appetizer by Your Home Based Mom
What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? I look forward to reading your opinions!