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  • Servings
    4

True Blue Apple & Kale Flatbread

Main Ingredient: Bread

Yield: 4 servings

Recipe Courtesy Of Roxanne Chan, Recipe Contest Finalist In The 2014 Salemville® “How Do You Blue” Recipe Contest

Ingredients

ONION:

  • 1 tbsp. olive oil
  • 1 large onion, thinly sliced
  • 1/2 tsp. minced garlic
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper

 

APPLES:

  • 1-1/2 tablespoons unsalted butter
  • 2 medium crisp red apples, cored, thinly sliced
  • 1/4 tsp. sea salt
  • 1/4 tsp. crushed red pepper
  • 1-1/2 tablespoons pure maple syrup

 

KALE:

  • 4 cups loosely packed, thinly sliced kale leaves
  • 2 tablespoons extra virgin olive oil
  • 1/2 tsp. sea salt

 

SAUCE:

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1/4 c. smoked blue cheese, crumbled
  • 1/2 tsp. Italian seasoning

 

  • 4 naan flatbreads (oval or rectangular shaped)
  • 1 c. blue cheese, crumbled
  • 1/4 c. chopped walnuts, lightly toasted

Directions

  1. Preheat oven to 400° F. Line a large cookie sheet with parchment paper; set aside.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook for 5 minutes. Reduce heat to low and continue cooking for about 30 minutes or until onion is caramelized, stirring frequently. Add garlic. Sprinkle with salt and pepper. Cook for 2 minutes; remove from heat. Drain and set aside. Wipe skillet clean with a paper towel.
  3. Using the same skillet, melt butter over medium heat. Add apples and sprinkle with sea salt and crushed red pepper. Cook for 8 to 10 minutes just until apples are softened, gently turning often. Drizzle apples with maple syrup and continue cooking for 3 to 4 minutes, until apples are glazed. Remove from heat; set aside.
  4. Meanwhile, place kale in a large bowl and drizzle with olive oil and sprinkle with sea salt. Use hands to toss kale to coat evenly with oil.
  5. In a food processor, purée olive oil, apple cider vinegar, smoked blue cheese and Italian seasoning. Place flatbreads on parchment-lined cookie sheet. Spread sauce evenly on flatbreads and top each with kale then onion mixture. Sprinkle each with blue cheese and top with a layer of apple slices. Sprinkle walnuts over each flatbread. Bake for 12 to 15 minutes or until flatbreads are golden brown and cheese is melted. Serve immediately.

STELLA PRODUCTS USED IN THIS RECIPE

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