Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

Ham & Brie Flatbreads

Ingredients

 6 D'Orsogna Triple Smoked Leg Ham slices
 290 g Italian Herbs Flatbread
 2 tsp Extra Virgin Olive Oil
 ⅓ cup Caramelised Onion Chutney
 200 g Triple Cream Brie, sliced
 ⅓ Baby Rocket pack
 ¼ Thyme Punnet

Method

1

Preheat oven to 220°C/200°C fan-forced. Grease and line a large baking tray with baking paper. Place flatbread on tray. Drizzle with 1 tbs oil. Bake for 10 minutes.

2

Spread each flatbread with caramelised onion. Top with ham and brie. Bake for a further 10 minutes or until bases are crisp and brie has melted slightly.

3

Top flatbreads with rocket and thyme. Drizzle with remaining oil. Season with pepper. Serve.

Ingredients

 6 D'Orsogna Triple Smoked Leg Ham slices
 290 g Italian Herbs Flatbread
 2 tsp Extra Virgin Olive Oil
 ⅓ cup Caramelised Onion Chutney
 200 g Triple Cream Brie, sliced
 ⅓ Baby Rocket pack
 ¼ Thyme Punnet

Directions

1

Preheat oven to 220°C/200°C fan-forced. Grease and line a large baking tray with baking paper. Place flatbread on tray. Drizzle with 1 tbs oil. Bake for 10 minutes.

2

Spread each flatbread with caramelised onion. Top with ham and brie. Bake for a further 10 minutes or until bases are crisp and brie has melted slightly.

3

Top flatbreads with rocket and thyme. Drizzle with remaining oil. Season with pepper. Serve.

Ham & Brie Flatbreads
IngredientsDirections