Charcuterie Flatbread
temp: 425ºf | bake: 8-9 min | broil: 1-3 min
what you need
Stonefire flatbread
brie
1 cup blueberries
1 peach
2-3 red plums
1 tbsp olive oil
honey
fresh rosemary
kosher salt
pecans
Method
Preheat oven to 425ºF.
Brush flatbread with olive oil, sprinkle with kosher salt & chopped rosemary (I used thyme, but I would recommend rosemary).
Prepare your fruit. Cut peaches into thin slices and plums into wedges.
Cut brie into wedges, then make thin slices from the wedges.
Scatter toppings over the flatbread, starting with the brie. Add peaches, plums, and blueberries.
Using a hand chopper or food processor, chop the pecans. I used honey bourbon vanilla pecans for this recipe.
Sprinkle kosher salt, fresh rosemary, and nuts on top.
Bake at 425ºF for 8-9 minutes, then broil for 1-3 minutes to let it lightly crisp. Make sure to take it out of the oven before the blueberries burst!
Top with honey and a rosemary sprig for garnish. Cut, serve, & enjoy!
note: you can use naan or make your own flatbread, brie can be substituted with another soft cheese, and you can swap pecans for another nut (walnuts, almonds, or go without if there's an allergy).
temp: 425ºf | bake: 8-9 min | broil: 1-3 min
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