Apricots are one of the best things about Summer! I enjoy dried apricots and apricot jam year round, but always get excited when California apricots are ripe and plentiful. They are sweet with a tasty touch of tartness.
Apricot Brie Flatbread is great for a meat-free lunch or dinner. It also works well as an appetizer. I love that it only takes a few minutes to prep the fresh ingredients before popping it into the oven.
Apricot Brie Flatbread
1 t Olive Oil
2 oz. Brie, cut into cubes
1 Apricot, sliced into thin wedges
Pinch of Black Pepper
1/4 cup Chopped Spinach
1 Green Onion, chopped
Pre-heat oven to 400°
Place flatbread on a baking sheet covered with parchment paper or a silicone baking mat.
Spread olive oil on the flatbread. Add cheese and then apricot slices. Sprinkle with black pepper.
Bake for 10-12 minutes.
Top with spinach and green onion.