Cheesy Flatbread

 

Cheesy Flatbread

 

Flatbreads are all the trend right now and this version is my favorite summer time appetizer.  It also compliments a salad or summer soup.  Use whatever cheese your group favors for this easy to assemble, sophisticated and versatile offering.

 

1 package refrigerated crescent rolls

½ cup apricot jam or marmalade

2 tablespoons butter

1 cup walnuts, chopped

1 cup crumbled gorgonzola, blue cheese or shredded cheddar

1 teaspoon dried thyme

Salt & pepper

 

On a baking sheet lined with parchment, unroll the crescent rolls into a rectangle.  In a small sauce pan, melt the jam and butter over low heat.  Spread the jam mixture over the crust. Sprinkle the walnuts and cheese on top of the crust.  Bake the flatbread at 375 for 13 minutes, or until the crust is golden brown. Top with the thyme and salt and pepper.  Cool slightly and cut into squares.  Makes 12-16 squares.