Makes 1 flatbread
1 large pre-baked flatbread (homemade or store-bought) 1 tablespoon olive oil
1 cup shredded Point Reyes Toma (about 4 oz)
5 oz Point Reyes Truffle Brie, sliced
3-5 slices prosciutto torn into large bite size pieces
½ teaspoon fresh thyme
3/4 cup arugula
Pinch of salt
Drizzle of olive oil
Preheat oven to 425°F. Line sheet pan with parchment.
Place flatbread on sheet pan and brush with olive oil. Evenly distribute shredded Toma on top, then add slices of brie. Top with prosciutto and bake in oven for 8-10 minutes until cheese is hot and bubbly.
Remove flatbread from oven. Top with thyme, arugula, salt and olive oil.
Serve hot.
