Two-Cheese French Onion Flatbreads
with Crisp Endive Salad
Cooking time
10 minutes
Servings
2/4
Calories
670 /serving
Get a taste of Switzerland without moving mountains! Almost everything you need—Emmental cheese, ricotta, caramelized onions, garlic, balsamic vinaigrette—is grated, minced or whipped for you. Just pick fresh thyme and slice endive to complete a quick and comforting winter meal.
We will send you:
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 15ml Minced garlic
- 4g Thyme
- 1 Endive
- 50g Caramelized onions
- 45ml Rich, Snappy Whipped Balsamic vinaigrette
- 60g Ricotta
- 50g Grated Emmental
- 2 Naan
Contains: Milk • Mustard • Sulphites • Wheat
You will need:
Aluminum foil
Salt & pepper (S&P)
Sheet pan
Total Fat
32 g
Saturated Fat
10 g
Sodium
1270 mg
Total Carb
73 g
Sugars
11 g
Protein
22 g
Fibre
6 g
Preparation
Toast the naan
- Preheat the oven to 450°F.
- Arrange the naan on a foil-lined sheet pan and bake, 5 to 7 min., until crispy.
Mise en place
- Meanwhile, pick the thyme leaves off the stems; chop the leaves.
- In a small bowl, combine the ricotta, garlic, thyme and S&P.
- Remove the root end of the endive; slice lengthwise.
Assemble & broil the flatbreads
- When the naan is warmed through, switch the oven to broil.
- Spread with the ricotta mixture.
- Top with the onions and Emmental.
- Broil on the middle rack, 2 to 3 min., until beginning to brown.
Make the salad
- In a medium bowl, combine the baby greens, endive and vinaigrette.
Plate your dish
- Divide the flatbreads between your plates.
- Top with the salad. Bon appétit!
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