The mild, nutty flavour of Jarlsberg really shines in this simple and warming treat that’s full of fresh flavour. You can slice the zucchini with a knife, or use a spiral vegetable slicer to make ‘zoodles’. Any mini-sized bread will make a great base.
Preparation
- Preheat the oven to 400°F.
- Sprinkle about half of the Jarlsberg onto the flatbreads.
- Mix the rest of the cheese with the zucchini and green onion and garnish the flatbreads.
- Bake on a parchment-lined baking sheet for 10 minutes, or until the cheese is bubbling.
- Top each warm flatbread with a few leaves of arugula and season to taste with fleur de sel and pepper.
Ingredients
- 4 small naan breads
- 1 medium zucchini, sliced into thin ‘noodles’
- 2 green onions, trimmed and sliced into thin strips
- 170g Jarlsberg cheese, grated
- 1/2 cup arugula
- Fleur de sel
- Freshly ground pepper
Cooking time
10min
Preparation time
10min
Serves
4 mini-breads
Cheeses (featured)
Image
