with Lemony Pine Nut Gremolata
Sautéed onions and mushrooms are the base for perfectly melted brie on this flatbread. Toasted pine nuts spiked with lemon and parsley deliver satisfying crunch. This meal is simple to prepare but special enough for a weeknight celebration! Ingredients: Mushrooms • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Brie cheese (milk, salt, bacterial culture, microbial enzyme, mould culture) (milk) • Baby tomatoes • Yellow onion • Lemon • Arugula and spinach mix (arugula, spinach) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Pine nuts • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Parsley.
Allergens
Utensils
Tags
Flatbread
2 unit(s)
Brie Cheese
125 g
Mushrooms
227 g
Baby Tomatoes
113 g
Arugula and Spinach Mix
56 g
Parsley
7 g
Lemon
1 unit(s)
Parmesan Cheese, shredded
0.25 cup
Pine Nuts
28 g
Yellow Onion
1 unit(s)
Balsamic Vinegar
1 tbsp
Oil
1.66 tbsp
Sugar
0.75 tsp
Salt
0.25 tsp
Pepper
0.25 tsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Heat a large non-stick pan over medium.
- While pan heats, cut open one corner of the bag of pine nuts. Using a rolling pin or the bottom of a pot, lightly crush pine nuts until they resemble coarse crumbs.
- When pan is hot, add 1/2 tsp (1 tsp) oil and pine nuts. Season with salt and pepper. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a medium bowl.
- Peel, then cut onion into 1/4-inch-thick slices.
- Reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, onions and 1/2 tsp (1 tsp) sugar. Season with salt and pepper. Cook for 4-6 min, stirring occasionally, until onions are golden and have softened.
- While onions cook, thinly slice mushrooms.
- To the pan with onions, add mushrooms. Season with salt and pepper. Cook for 4-5 min, stirring often, until softened.
- Meanwhile, zest, then juice lemon.
- Halve tomatoes. Season with salt and pepper.
- Roughly chop parsley.
- Remove brie from packaging, then cut into 1/2-inch pieces.
- Add lemon zest and parsley to toasted pine nuts. Stir to mix. (This is your gremolata!)
- Once mushrooms and onions have softened. Add balsamic vinegar. Cook for 30 sec-1 min, stirring often until vinegar has absorbed. Remove from heat.
- On an unlined baking sheet, arrange flatbreads, then brush with 1/2 tsp (1 tsp) oil.
- Toast in the bottom of the oven for 3-5 min, until lightly golden and crisp.
- Spread mushroom mixture over flatbreads.
- Top with brie.
- Bake in the middle of the oven for 3-5 min, until brie has just melted.
- While flatbreads bake, to a large bowl, add 1/2 tbsp (1 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tsp (2 tsp) olive oil. Season with salt and pepper. Stir to mix.
- Add tomatoes and arugula and spinach mix to the bowl with dressing. Toss to coat.
- Cut flatbreads into wedges.
- Divide flatbread wedges and salad between plates.
- Sprinkle gremolata over flatbread.
- Sprinkle Parmesan over salad and flatbread.
780
kcal
Calories
41
g
Fat
15
g
Saturated Fat
74
g
Carbohydrate
14
g
Sugar
6
g
Dietary Fiber
32
g
Protein
60
mg
Cholesterol
1390
mg
Sodium
0.5
g
Trans Fat
1000
mg
Potassium
550
mg
Calcium
5.5
mg
Iron
