Swiss Chard & Caramelized Shallot Flatbread with Brie
A simple way to enjoy Swiss chard as an appetizer. If you’d like a little more protein, add some cooked, diced chicken before baking. Serves 2 to 4.
Ingredients:
- 2 Tbsp, plus 2 tsp, Sigona’s Fresh Press Extra Virgin Olive Oil, divided
- 3 shallots, thinly sliced
- 3 to 5 medium-to-large Swiss chard leaves, stems removed, leaves sliced into ribbons
- 1 large sheet Naan bread, such as Stonefire
- 4 oz. D’Affinois Brie, rind removed and cheese sliced to 1-inch pieces
- A pinch of red pepper flakes, if desired
- Salt and pepper, to taste
Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add shallots and sauté about 4 to 6 minutes or until they begin to caramelize. Add the Swiss chard ribbons and cook, stirring for 3 to 4 minutes. Add the Brie, season with salt and pepper, and cook until Brie is just beginning to melt, about 1 minute.
Place the Naan on a baking sheet, bubbly side down, and brush the top with 2 teaspoons olive oil. Spread the Swiss chard and Brie mixture over the flatbread. Bake at 400°F for 8 to 10 minutes or until warm. Cut into appetizer-sized pieces and serve.