It’s fall y’all! I love this time of year when it’s cooler but not quite cold. The leaves are falling, we’re pulling out our boots and cooking up comfort foods in the oven without fear of overheating the house. Some of my favorite dishes happen during this time of year. I don’t mind at all spending a little extra time in the kitchen making appetizers and desserts. Especially when they’re both sweet and savory.
This recipe is exactly that. Woodsy rosemary and nuts combine with tart cherries and bourbon over a bed of oozing baked brie all sitting on top of toasted naan bread. What’s not to love about all that? It’s going to be my go to holiday appetizer and I’m betting it might be yours too.
And best part? It’s incredibly simple to make. When I’m entertaining, simple and delicious are two words that are a must for me. I already stress about what to wear, I shouldn’t have to stress about the food too.
Started out with a quick trip to Kroger for my ingredients. I picked up the star ingredient first, a package of Stonefire Authentic Flatbread – Original Naan. Yes. NAAN. Are you familiar with Stonefire flatbreads?
“Did you know that Stonefire flatbreads are made with no added preservatives? Since there’s no preservatives they rely on the retailers to properly date code them. Why? Food products, and in particular bread products, have a limited shelf life (shelf life of Stonefire Naan product is 7 days). Most bread manufactures rely on adding artificial preservatives like calcium propionate to control the growth of mold. At Stonefire they’re proud to produce authentic flatbreads without adding any artificial preservatives and it’s for this reason that it becomes imperative that Stonefire flatbreads are date coded at the store level.
It’s important to know that Stonefire flatbreads are shipped to the store frozen and then thawed and date coded. The ‘use by’ date should always be on a little white or orange price sticker and sometimes this sticker is placed on the back of the package. If you are at the store and find that there is no use by date on the Stonefire flatbreads it’s best to speak to the bakery manager.”
Stonefire Naan is good for 1 year if frozen properly directly after purchase. So clip this COUPON and stock up. You can freeze them for later use. You’re welcome!
At Stonefire they take food allergies very seriously and are committed to food safety principles and effective allergen prevention plan to manage the risks associated with those ingredients known to cause severe adverse reactions. Stonefire naan does not contain, nor is it produced in a facility that contains or processes peanut/tree nuts.
To our Kroger basket, we added a wheel of brie, some fresh rosemary, cherry preserves and walnuts and were on our way to the check out. One step closer to getting home to bake this baby up.
When you’re ready to bake here’s a quick way to peel that brie. It may seem complicated but it’s really not. Remove the outer packaging. Use a vegetable peeler to peel the outside portion. Then use a sharp serrated knife to cut the top and bottom portions of the rind off. Voila.
The Naan slides right out of the cast iron skillet we cook it in and onto a cutting board so you can slice it into desired portions. It takes about 5 minutes to pull together and less than 10 to bake. So 15 minutes or less for all this deliciousness.
Disclaimer: This blog post was sponsored by Stonefire® Authentic Flatbreads but the opinions are all my own.
- 1 - 8.8 ounce packaqge - Stonefire Authentic Flatbread Original Naan
- 6 ounce round brie - rind removed
- 1/4 cup cherry preserves
- 1-2 tablespoons INFUSED BOURBON
- 1-2 sprigs fresh rosemary - minced
- 1-2 tablespoons chopped walnuts
- Preheat oven to 350 degrees.
- Place Stonefire Naan into small cast iron skillet. Heat for 2-3 minutes until warmed through.
- Place brie round on top of Naan bread.
- Into a small bowl mix together cherry preserves and bourbon. Pour on top of brie.
- Bake for 8-10 minutes OR until brie is bubbly.
- Transfer to cutting board. Sprinkle with rosemary and walnuts. Cut into desired slices.