Apple, Brie, and Pomegranate Flatbread

Makes 10 Mini Flatbreads


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, cored and thinly sliced on a mandoline or with a very sharp knife 

4 ounces ripened Brie cheese, sliced into 10 thin slices (if too ripe freeze for 20 minutes to easily slice)

3 tablespoons California pomegranate arils 


 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.