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Apple, Brie and Pomegranate Flatbread with Sparkling Wine
Recipes
Ingredientes:
– 2 ounces baby arugula
– 1 teaspoon olive oil
– Half of a Cara Cara or Navel orange
– Salt and pepper to taste
– 10 store-bought mini naan or flatbreads
– 2 small Fuji apples, thinly sliced on a mandoline or with a very sharp knife
– 4 ounces Real California Brie, sliced into 10 thin slices
– 3 tablespoons pomegranate arils
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Direcciones:
Prep time: 10 minutes
Serves: 2-4
Place the arugula in a mixing bowl. Sprinkle the olive oil over the top, squeeze the orange half over the greens and season lightly with salt and pepper. Toss with fingertips to coat all of the arugula.
On a serving board, arrange the flatbreads. Divide the dressed arugula amongst the flatbreads, you may have a bit leftover. Lay 2-3 thin slices of apple over the arugula on each naan and top each one with a thin slice of Brie. Sprinkle pomegranate arils over the tops of all of the flatbreads right before serving.
Recipe credit: CA Grown
Photo credit: Meg van der Kruik for CA Grown
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© 2024 Consejo Lácteo de California, un instrumento del Departamento de Alimentos y Agr. de CA. Todos los derechos reservados.
© 2024 Consejo Lácteo de California, un instrumento del Departamento de Alimentos y Agr. de CA. Todos los derechos reservados.