Pains plats au Jarlsberg et à la courgette
Jarlsberg and zucchini flatbreads
4 mini-breads
Preparation time
10 min
Cooking time
10 min

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.

  • 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
  1. Preheat the oven to 400°F.
  2. Sprinkle about half of the Jarlsberg onto the flatbreads.
  3. Mix the rest of the cheese with the zucchini and green onion and garnish the flatbreads.
  4. Bake on a parchment-lined baking sheet for 10 minutes, or until the cheese is bubbling.
  5. Top each warm flatbread with a few leaves of arugula and season to taste with fleur de sel and pepper.