As working Mom of two lovely kids, I survive by using products that are versatile and loved by adults and kids a like. One of my absolute favorites is the Stonefire Naan Flatbreads. The prosciutto, fig and goat cheese version I made a while back was absolutely delicious, but this new recipe gives it a run for its money. The rich, sweet flavor of the roasted garlic with the nuttiness of the brie and the tang of the blackberry syrup, combine to create a delicious balance with each flavor enhancing the other.
Perfect for an appetizer, meal or even a mid-afternoon snack. The steps are simple, but the roasting of the garlic takes a little time. That’s okay, because if you’re a multitasker like me, that just means you have time to step away and get something else done. So let’s get started.
The ingredients that you will need
What you need is simple, some of which you probably already have in your pantry and fridge. See the recipe card below for actual measurements, but here is a quick over view.
Naan Flatbread: I love the Stonefire Naan Flatbreads and I keep them on hand for use just about any day of the week. This recipe is just one of the many ways you can dress them up.
Brie Cheese and Fresh Garlic: These are the stars of our show and their flavors combined deserve a standing ovation. Most wheels of brie come in 8 ounces, so you will have some leftover for another delicious snack or meal. If you are looking for ideas, check out my Spring Vegetables Frittata recipe.
Fresh Rosemary and Blackberries: These are the main components of our blackberry reduction. The flavors provide a beautiful tangy sweetness to our flatbread.
Olive Oil, Sugar and White Vinegar: Simple pantry items that you probably already have available to you. The olive oil will assist the garlic during the roasting process, while the vinegar and sugar transform the blackberries into the smooth reduction that we are creating.
Here is how it all comes together
Preheat your oven to 400 degrees F. Line a baking sheet with tin foil and place the garlic bulbs in the middle, cut side up. Drizzle them with olive oil and bring the tin foil up and around the garlic bulbs creating a small package.
Bake for 40 minutes, or until the garlic is lightly brown and soft to the touch.
While the garlic is cooling, you can start on your blackberry reduction. Place the blackberries, white vinegar, sugar and rosemary into a small pot over medium high heat. Bring to a simmer and with a fork, gently press the blackberries to squeeze out their juices.
Continue to cook until the liquid resembles a syrup. Remove from the heat and strain the liquid to remove the seeds and rosemary stem.
Lightly brush both sides of the naan flatbreads with olive oil and place on a baking sheet. Spread the roasted garlic liberally on top and then arrange the sliced brie over most, but not all of the surface.
Place into the 400 degree oven for 10 minutes or until the brie is soft and melted.
For the finishing touches
Allow to cool for a minute and then drizzle with the blackberry reduction and a sprinkle of fresh chopped rosemary. Serve warm.
What I love about this recipe
The contrasting flavors of the brie, roasted garlic and blackberry reduction pair so nicely together. While the roasting of the garlic takes a little bit of time, everything else comes together quickly.
Shortcuts to make this easy recipe even easier
As a working mom of two, shortcuts are my survival tool and I am never afraid to use them. So here are a few shortcuts that can be used in this recipe.
Naan Flatbread: You already have a shortcut right there. The Stonefire Naan Flatbread can be found at most grocers including some big box whole sale stores, which is where I usually get mine.
Roasted Garlic: These days you can find all sorts of garlic products in your local grocery store, including already roasted garlic. It may be a little heavier on the olive oil for preservation purposes, so remove as much of that as you can. Otherwise, it is a perfect substitute for roasting your own garlic.
Blackberry Preserves: If you do not have blackberries on hand you can substitute with blackberry jam or preserves. Use 1/2 cup of your preferred blackberry jam instead of the fresh blackberries and sugar. Follow the remainder of the recipe by bringing the jam to a simmer in a small saucepan with the white vinegar and rosemary.
More Flatbread Recipes you Might Love
Ingredients
- 1 package of the Stonefire Naan Original 8.8 oz 2 pack
- 4 oz brie cheese sliced thinly with rind on
- 3 heads of garlic
- 3 tbsp olive oil and a little more for brushing
- 1 cup of blackberries
- 1/4 cup white vinegar
- 1/4 cup sugar
- 1 rosemary sprig
- 1 tbsp fresh rosemary chopped
Instructions
- Preheat oven to 400 degrees F. Discard the outside layers of the garlic bulbs and 1/4 of an inch from the top of the garlic bulbs, exposing the garlic cloves. On a baking sheet lined with tin foil, place the garlic bulbs, cut side up, and drizzle them with olive oil. Bring the tin foil up and around the garlic bulbs creating a small package.
- Bake for 40 minutes, or until the garlic is lightly brown and soft to the touch.
- Cool and remove the roasted garlic from their skins. You can do this by either squeezing the roasted garlic out, or use a small fork or knife to assist with removing the garlic from their skins.
- While the garlic is cooling, you can start on your blackberry reduction. Place the blackberries, white vinegar, sugar and rosemary into a small pot over medium high heat. Bring to a simmer and with a fork, gently press the blackberries to squeeze out their juices. Continue to cook until the liquid resembles a syrup. Remove from the heat and strain the liquid to remove the seeds and rosemary stem.
- Lightly brush both sides of the naan flatbreads with olive oil and place on a baking sheet. Spread the roasted garlic liberally on top and then arrange the sliced brie over most, but not all of the surface. Place into the 400 degree oven for 10 minutes or until the brie is soft and melted.
- Allow to cool for a minute and then drizzle with the blackberry reduction and a sprinkle of fresh chopped rosemary. Serve warm.