California Apple, Brie, and Pomegranate Flatbread

As spring unfolds in Temecula, embrace the vibrant flavors of the season with this delightful California Apple, Brie and Pomegranate Flatbread. Quick to prepare and bursting with fresh ingredients, this dish captures the essence of springtime. Pair with your favorite Temecula Valley Sparkling Wine.

Prep: 10 minutes

Ingredients

• 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 Brie cheese, sliced into 10 thin slices
• 3 tablespoons California pomegranate arils

Instructions

• 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/flatbread and top each one with a thin slice of Brie.
• Sprinkle pomegranate arils over the tops of all of the flatbreads right before serving.

Suggested Pairings:

South Coast Winery~ ~ Sparkling Brut

Carter Estate Winery – Sparkling Brut

Raul Ramirez Winery ~ Vintage Gran Reserva Sparkling Cava

Recipe and photo courtesy of the Wine Institute of California