5 from 3 votes
Meyer Lemon, Kale, and Goat Cheese Flatbread
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!
Prep Time
15 mins
Total Time
30 mins
Course:
Main Course, Appetizer
Cuisine:
Vegetarian
Ingredients
- 2 teaspoons olive oil
- 1 clove garlic minced
- 2 kale ribs removed (I used Dino/Tuscan kale, packed cups, chopped
- 1 teaspoon Meyer lemon juice fresh
- salt to taste
- black pepper to taste
- 2 naan flatbreads Stonefire brand, whole grain tandoor baked
- olive oil for brushing breads
- 4 ounces goat cheese
- 1-2 lemon thinly sliced, Meyer variety
- crushed red pepper if desired
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!
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