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Nutrition Facts
Serving Size 183 g
(Approx. 4 Servings)
Amount Per Serving
Calories 420 Calories From Fat 280
% Daily Value*
Total Fat 31 g 48%
Saturated Fat 12 g 60%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 600 mg 25%
Total Carbohydrate 22 g 7%
Dietary Fiber 2 g 8%
Sugars 8 g
Protein 14 g
Vitamin A 10% Iron 2%
Vitamin C 15% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Flatbread with Roasted Plumcot, Brie & Balsamic
Prep Time
25 minutes
Cook Time
45 minutes
Total Time
1 h 10 m
4  People


Recipe makes 4 Servings

4 plumcots, cut in half, pits removed and sliced
1/4 cup(s) extra virgin olive oil
1 medium naval orange, zest only
2 Naan bread
8 Oz soft Brie cheese, set at room temperature
2 Oz Central Market 4 Leaves Aged Balsamic Vinegar of Modena, drizzled as needed for garnish
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Preheat oven to 400˚F.
Place slices of plumcot into a bowl and toss with olive oil, orange zest, and a pinch of salt and pepper. Place onto a sheet pan lined with parchment paper.
Roast until plumcots are very soft and nicely caramelized, approximately 20 to 30 minutes. Remove and allow to cool to room temp.
Meanwhile place flatbreads directly onto oven racks and allow to just get slightly toasted approximately 6 to 10 minutes.
Remove and while flatbread is still hot spread Brie over surface of each flat bread, next add slices of roasted plumcots evenly to each flatbread.
Season with salt and pepper and drizzle each with balsamic vinegar, cut and serve.


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