Look at that little baby flatbread 🙂 It’s like a healthier version of a personal pan pizza! The Stonefire mini Naan flatbreads are perfect for lunches and there are just short of 8 billion different flatbread toppings so I will never get bored with these!
This recipe was inspired by a pin I found on Pinterest for a Grilled Grape Brie and Arugula flatbread by Tidy Mom. After going to two different grocery stores that didn’t sell brie, I decided to substitute it for fontina cheese. I also cooked it in the oven rather than on the grill, in the same way I made the Brie, Bacon, Peach and Basil Flatbread.
GRAPE, FONTINA, BLUE CHEESE, ARUGULA FLATBREAD
238 calories per flatbread
7 SP per flatbread
I think my favorite recipes are the ones that look pretty and taste delicious but have under 10 minute prep times. Mainly because my favorite part of cooking is eating. 🙂 And the faster I get there the better!
This is another one of those lunches that comes together so quickly that there’s really no excuse for not eating a healthy lunch. All you need to do is prep the ingredients by cutting them up then toss it on the flatbread and into the oven!
Start by slicing your fontina (or brie) cheese into small slices. I found an 8 oz block and sliced it into 1 0z servings but ended up only needing 1/2 oz (about a 1/2 inch cube) per flatbread. I also chose to use 1/2 Tbsp of crumbled blue cheese.
Slice your desired grapes into halves. I used 4 per flatbread.
You will need a small amount of rosemary (fresh or dried) and some arugula. You can use as much as you prefer. Rosemary is pretty strong though, so if you don’t have much experience with it I wouldn’t go too heavy! It can get a little overpowering.
When you’re ready to cook your flatbread, preheat your oven to 400 degrees and spread a piece of foil onto a baking sheet. Spray each side of the naan flatbread with a little cooking spray and place on the foil with the bubbly side of the flatbread up.
Add as much cheese (both fontina and blue cheese), rosemary, and grapes that you want then cook for 10 minutes, or until the cheese is melted and the flatbread begins to brown. Allow to cool slightly then top with arugula and enjoy!Print
A unique, healthy, low calorie lunch that is just as pretty as it is tasty! Only 238 calories! (7 SP)
- 1 mini Stonefire Naan flatbread
- Fontina cheese, cut into thin squares (I used a 1/2 inch cube cut into slices)
- Blue cheese (I used 1/2 Tbsp)
- Grapes, cut in half (I used 4)
- Rosemary, fresh or dried
- Cooking spray
- Preheat oven to 400 degrees.
- Prepare a baking sheet by lining with foil.
- Spray each side of the flatbread with cooking spray and place on baking sheet bubble side up.
- Arrange desired amount of fontina, blue cheese, grapes and rosemary on top of flatbread.
- Cook for 10 minutes or until cheese is melted and flatbread begins to brown.
- Top with arugula and serve warm.
7 SP per flatbread
- Serving Size: 1
- Calories: 238
- Sugar: 5.4 g
- Sodium: 551 mg
- Fat: 10.1 g
- Saturated Fat: 4.3 g
- Carbohydrates: 27 g
- Fiber: 1.3 g
- Protein: 9 g
- Cholesterol: 23.8 mg
**Recipe adapted from Tidy 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!