Name: Traditional Brie Flatbread with Pancetta & Roasted Butternut Squash
Prep time: 10 min
Cook time: 31 min
Total time: 41 min
Ingredients: 1 8 ounce wheel Marin French Cheese Co.’s Traditional Brie; 4 oz Butternut squash, peeled and cut into ½ inch cubes; 3 tbsp Olive oil, divided; 6 oz Pancetta, cooked and crumbled; ½ lb Mushrooms, sliced; 4 Pre-baked flatbread shells; 1 Bunch chives, finely sliced; Salt, to taste - Freshly ground black pepper, to taste

CategoryRecipe -1, Recipe-2, Recipe-3

For an easy family dinner or appetizer to share with friends, buy pre-baked flatbreads for a quick and delicious meal. Marin French Cheese Co.’s Creamy Traditional Brie mixes with sweet butternut squash, earthy mushrooms, and salty pancetta for a dish that brings the flavor and will have you going back for me. Kid and adult friendly, a simple recipe that can be even easier if purchasing pre-cut veggies. - Makes 4 Flatbreads

Yields1 Serving

Prep Time10 minsCook Time31 minsTotal Time41 mins

1 8 ounce wheel Marin French Cheese Co.’s Traditional Brie

4 oz Butternut squash, peeled and cut into ½ inch cubes

3 tbsp Olive oil, divided

6 oz Pancetta, cooked and crumbled

½ lb Mushrooms, sliced

4 Pre-baked flatbread shells

1 Bunch chives, finely sliced

Salt, to taste - Freshly ground black pepper, to taste

Preheat your oven to 350°F.

Mushrooms and Butternut squash with Brie on a wooden board

Toss butternut squash with 1 tablespoon olive oil, salt and pepper. Roast until squash is barely tender, about 15 minutes. Set aside to cool. Increase oven temperature to 400°F.

In a medium skillet over medium heat, heat 1 tablespoon olive oil. Add the mushrooms, salt and pepper to taste. Sauté until the mushrooms are browned.

Brush the flatbreads lightly with the remaining olive oil. Divide the cooked squash, pancetta and mushrooms evenly between the four flatbreads.

Slice MFC Brie into triangles and arrange on top of flatbreads. Bake until the cheese just starts to melt, 12 to 15 minutes. Remove from the oven and sprinkle with chives.

Serve warm

Recipe by Chef Jacquelyn Buchanan

Ingredients