Description
This easy, baked flatbread takes only 10 minutes and is topped with creamy fontina, crumbled blue cheese, sweet red grapes and peppery arugula, all for under 300 calories!
Ingredients
Scale
- 2 mini Stonefire Naan flatbreads
- 1 Tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 inch cube fontina cheese, cut into thin slices
- 1 Tbsp crumbled blue cheese
- 8 red grapes, cut in half
- 1 tsp fresh rosemary
- Fresh arugula leaves
- Cooking spray
Instructions
Note: This is less of a recipe and more of a collection of recommended ingredients. I made 2 mini flatbreads and nutritional value is based off a serving size of one flatbread.
- Preheat your oven to 400 degrees and spray a baking sheet with a little cooking spray. In a small bowl, whisk together 1 Tbsp of olive oil and 1 tsp each of garlic powder and thyme. Prepare two mini flatbreads by brushing with the olive oil mixture.
- Top each flatbread with your desired amount of sliced fontina, crumbled blue cheese, sliced red grapes and fresh rosemary.
- Bake for 10 minutes or until the cheese has melted and the flatbreads begin to brown.
- Allow to cool slightly, then top with fresh arugula and a pinch of sea salt and enjoy!
Notes
- Shopping: I prefer to use Stonefire Naan flatbreads which you can typically find by the deli at your local grocery store. If you can't find mini, regular sized flatbreads of any brand will work. Fontina and quality blue cheese are also typically found in the speciality cheese area by the deli. (We prefer Castello blue cheese which we buy at BJ's Wholesale Club.)
- Substitutions: The substitution options for these flatbreads are endless! You can swap the fontina for gruyére or mozzarella, or try out different variations of fruit and cheese combos like brie and blackberries, goat cheese and strawberries or pear and gouda.
- Prep: The only prep work involved in these easy baked flatbreads is to slice the fontina and grapes and chop up the fresh rosemary.
- Baking: I recommend spraying a baking sheet with cooking spray or using a foil lined pan to help prevent the flatbreads from sticking or burning. I also like to brush the tops with a little flavored olive oil before baking to add a little extra flavor and help the browning process.
- Storage: Any leftovers can be refrigerated in an airtight container for up to 5 days.
- Freezing: I do not recommend freezing these flatbreads.
- Reheating: Leftovers can be easily reheated in the microwave for about 30 seconds or in the air fryer at 350 degrees F for about 5 minutes, or until the cheese has remelted. If you have a larger amount of leftovers to reheat, you can also use the oven at 350 degrees F for about 10 minutes.
