Apple, Feta & Walnut Flatbread with Rosemary Drizzle

Description

This Apple, Feta & Walnut Flatbread combines crisp apples, tangy feta cheese, and crunchy toasted walnuts atop a golden flatbread base, all finished with a fragrant rosemary-infused honey drizzle. The contrast of sweet, salty, and herbal notes makes this dish a gourmet treat that’s quick to assemble yet elegant enough to impress guests.

Ingredients for Apple, Feta & Walnut Flatbread with Rosemary Drizzle

• Flatbread base – 2 large flatbreads or naan

• Olive oil – 1 tbsp, for brushing

• Apples – 2 medium, thinly sliced (crisp varieties like Honeycrisp or Granny Smith)

• Feta cheese – ½ cup, crumbled

• Walnuts – ½ cup, toasted and roughly chopped

• Fresh rosemary – 1 tsp, finely chopped (plus extra for garnish)

• Honey – 2 tbsp

• Lemon juice – ½ tsp (optional, to prevent apple browning)

• Salt & black pepper – to taste

Instructions

1. Preheat Oven – Heat oven to 400°F (200°C).

2. Prepare Flatbread – Place flatbreads on a baking sheet. Brush lightly with olive oil.

3. Arrange Toppings – Layer apple slices evenly over each flatbread. Sprinkle with feta cheese and walnuts.

4. Bake – Place in oven for 8–10 minutes or until the flatbread edges are golden and cheese softens slightly.

5. Make Rosemary Drizzle – While baking, heat honey in a small saucepan over low heat. Add chopped rosemary and stir for 1–2 minutes to infuse. Remove from heat.

6. Finish & Serve – Drizzle rosemary honey over baked flatbreads, season lightly with salt and pepper, garnish with extra rosemary if desired, and serve warm.

Notes

• You can swap feta for goat cheese for a creamier tang.

• For extra sweetness, use Fuji or Gala apples; for a tart bite, choose Granny Smith.

• Toasting walnuts enhances their nutty flavor—don’t skip it.

• Works well on store-bought flatbreads, naan, or homemade thin pizza crust.

Tips

• Slice apples thinly so they soften slightly in the short baking time.

• If making ahead, prepare toppings separately and assemble just before baking.

• For a smoky twist, grill the flatbread instead of baking.

• Serve with a glass of chilled white wine or sparkling cider for a perfect pairing.

Servings

• Serves: 4

• Serving size: ½ large flatbread or 1 small naan

Nutritional Info (per serving, approx.)

• Calories: 285 kcal

• Protein: 7 g

• Fat: 14 g (Saturated: 4 g)

• Carbohydrates: 35 g

• Fiber: 4 g

• Sugars: 14 g

• Sodium: 300 mg

Health Benefits

• Apples – Rich in antioxidants, dietary fiber, and vitamin C.

• Walnuts – High in omega-3 fatty acids and heart-healthy fats.

• Feta – Provides calcium and protein while being lower in fat than many cheeses.

• Rosemary – Contains anti-inflammatory compounds and aids digestion.

Q&A

Q: Can I make this gluten-free?
A: Yes, use a gluten-free flatbread or pizza crust.

Q: Can I prepare the rosemary honey in advance?
A: Absolutely. Store in a sealed jar at room temperature for up to 5 days.

Q: What’s the best way to toast walnuts?
A: Spread on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, or toast in a dry skillet over medium heat until fragrant.

Q: Can I use dried rosemary?
A: Fresh rosemary is best, but you can use ½ the amount of dried rosemary—infuse a bit longer for full flavor.