Meyer Lemon, Kale, and Goat Cheese Flatbread

Name: Meyer Lemon, Kale, and Goat Cheese Flatbread
Prep time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 2 teaspoons olive oil; 1 clove garlic; 2 packed cups chopped kale; 1 teaspoon fresh Meyer lemon juice; salt and black pepper; 2 Stonefire Whole Grain Tandoor Baked Naan Flatbreads; olive oil; 4 ounces goat cheese; 1-2 Meyer lemons; crushed red pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Total Time
30 mins
Course
Main Course, Appetizer
Cuisine
Vegetarian

Meyer Lemon, Kale, and Goat Cheese Flatbread

Iris Warren

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This simple flatbread recipe takes less than 30 minutes to make. The flavors are fresh and oh so delicious! Serve for lunch, dinner, or as a party appetizer!

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Ingredients

2 teaspoons olive oil
1 clove garlic minced
2 packed cups chopped kale ribs removed (I used Dino/Tuscan kale)
1 teaspoon fresh Meyer lemon juice
salt and black pepper to taste
2 Stonefire Whole Grain Tandoor Baked Naan Flatbreads
olive oil for brushing breads
4 ounces goat cheese
1-2 Meyer lemons thinly sliced
crushed red pepper if desired

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Instructions

Preheat the oven to 400 degrees F.
In a medium skillet, heat 2 teaspoons olive oil. Add the garlic and cook for 2 minutes. Add the chopped kale and fresh lemon juice. Season with salt and black pepper and cook until kale is tender and wilted, about 3-4 minutes. Remove from heat.
Place the Naan flatbreads on a large baking sheet. Brush each flatbread with a little bit of olive oil. Sprinkle chunks of goat cheese evenly over the breads. Top with cooked kale and lemon slices. You will want 3-4 lemon slices for each flatbread. Sprinkle crushed red pepper over the flatbreads, if using.
Place baking sheet in preheated oven and cook for 12-14 minutes, or until cheese is melted. Remove from oven and cut into pieces. Serve warm.
Note-I like to eat the lemon, but you can always remove it. It will still add great flavor!