**Apple, Feta & Walnut Flatbread with Rosemary Drizzle**
Ingredients
For the Flatbread:
* 2 artisan naan or flatbreads
* 2 medium Honeycrisp apples, thinly sliced
* 6 oz (170 g) feta cheese, crumbled
* 1 tbsp extra-virgin olive oil
* 1/3 cup toasted walnuts, roughly chopped
* 1 tsp fresh rosemary, finely chopped
* 1/4 tsp freshly ground black pepper
### For the Rosemary Drizzle:
* 2 tbsp extra-virgin olive oil
* 1 tbsp honey
* 1 tbsp fresh lemon juice
* 1 tsp Dijon mustard
* 1 tsp finely chopped fresh rosemary
* 1/4 tsp sea salt
### For the Fresh Topping:
* 2 cups baby arugula
* 1 tbsp chopped fresh parsley
* 1 tsp extra-virgin olive oil
### For Garnish (optional):
* Fresh rosemary sprigs
* Extra toasted walnuts
* Freshly cracked black pepper
## Directions
1. Preheat the oven to 425°F (220°C).
2. Brush the flatbreads with olive oil and arrange the apple slices evenly over the surface.
3. Sprinkle the crumbled feta, toasted walnuts, chopped rosemary, and black pepper over the apples.
4. Bake for 10–12 minutes until the flatbread is crisp and the feta is lightly softened.
5. In a small bowl, whisk together the olive oil, honey, lemon juice, Dijon mustard, rosemary, and sea salt.
6. Toss the arugula with the olive oil and chopped parsley.
7. Remove the flatbreads from the oven and top with the arugula mixture.
8. Drizzle the rosemary dressing evenly over each flatbread.
9. Garnish with fresh rosemary sprigs and extra toasted walnuts.
10. Slice and serve immediately.
## Nutritional Info (per serving, serves 4)
* Calories: 450
* Protein: 13 g
* Carbohydrates: 40 g
* Fat: 29 g
* Fiber: 4 g
* Sugar: 16 g
* Sodium: 470 mg**Apple, Feta & Walnut Flatbread with Rosemary Drizzle**
Ingredients
For the Flatbread:
* 2 artisan naan or flatbreads
* 2 medium Honeycrisp apples, thinly sliced
* 6 oz (170 g) feta cheese, crumbled
* 1 tbsp extra-virgin olive oil
* 1/3 cup toasted walnuts, roughly chopped
* 1 tsp fresh rosemary, finely chopped
* 1/4 tsp freshly ground black pepper
### For the Rosemary Drizzle:
* 2 tbsp extra-virgin olive oil
* 1 tbsp honey
* 1 tbsp fresh lemon juice
* 1 tsp Dijon mustard
* 1 tsp finely chopped fresh rosemary
* 1/4 tsp sea salt
### For the Fresh Topping:
* 2 cups baby arugula
* 1 tbsp chopped fresh parsley
* 1 tsp extra-virgin olive oil
### For Garnish (optional):
* Fresh rosemary sprigs
* Extra toasted walnuts
* Freshly cracked black pepper
## Directions
1. Preheat the oven to 425°F (220°C).
2. Brush the flatbreads with olive oil and arrange the apple slices evenly over the surface.
3. Sprinkle the crumbled feta, toasted walnuts, chopped rosemary, and black pepper over the apples.
4. Bake for 10–12 minutes until the flatbread is crisp and the feta is lightly softened.
5. In a small bowl, whisk together the olive oil, honey, lemon juice, Dijon mustard, rosemary, and sea salt.
6. Toss the arugula with the olive oil and chopped parsley.
7. Remove the flatbreads from the oven and top with the arugula mixture.
8. Drizzle the rosemary dressing evenly over each flatbread.
9. Garnish with fresh rosemary sprigs and extra toasted walnuts.
10. Slice and serve immediately.
## Nutritional Info (per serving, serves 4)
* Calories: 450
* Protein: 13 g
* Carbohydrates: 40 g
* Fat: 29 g
* Fiber: 4 g
* Sugar: 16 g
* Sodium: 470 m
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