Flatbread Flight to Fall For

• 1 Stonefire Artisan flatbread
• 2 tablespoons prepared pesto
• 1 pound jumbo shrimp, sauteed in garlic butter
• 2 tablespoons shredded parmesan cheese
• 1 tablespoon toasted pine nuts
• fresh basil leaves, for garnish
• 8 slices brie
• 1 Honeycrisp apple, cored and thinly sliced
• 1 tablespoon toasted walnuts
• fresh thyme, for garnish
• 2 tablespoons fig jam
• 1 sweet onion, caramelized
• 4 thin slices proscuitto, cut into ribbons
• 8 small slices fontina cheese
• 1 cup arugula, tossed in olive oil and seasoned with salt and pepper

1. Preheat oven to 425 and line baking sheet with a sheet of parchment
2. Spread pesto over top third of flatbread.
3. Arrange garlic shrimp over pesto and sprinkle with parmesan cheese.
4. Brush middle third of flatbread with olive oil to cover, then alternate apple slices and brie slices over flatbread.
5. Spread fig jam over the top of the bottom third of the flatbread.
6. Top with prosciutto ribbons, fontina slices and caramelized onions.
7. Bake in preheated oven for 10-12 minutes, just until warmed and cheese is melted. Check bottom of flatbread to prevent overbrowning.
8. Garnish pesto shrimp with basil and toasted pine nuts, brie and apples with toasted walnuts and thyme and prosciutto section with lightly dressed arugula.
9. Slice and serve warm.

Enjoy!