Taleggio & Pistachio Flatbread

Ingredients

4 Stonefire Naan flatbread, small or large

1 large wedge of Taleggio cheese, (rind removed) pulled chunks

1/2 cup thinly sliced red onion

1/2 cup crushed pistachios 

1 tsp fresh lemon zest

1 tsp minced parsley

olive oil for drizzle

Directions

Preheat oven 350 degrees F. Grease bottom of pan with a little olive oil and place flatbread on pan. Place cheese equally amongst the bread, add the onions, pistachio, lemon zest and parsley on top of the cheese. Drizzle with some olive oil and bake in the oven for 10-12 minutes, Remove and serve hot/warm. Cook’s Notes: the cheese and pistachio are already salty so no need to add salt, but you can adjust your seasoning to suit your taste.

Serves 2

Tools

Cast iron pan or sheet pan