Mushroom Fontina Flatbread with Crispy Sage-this cheesy flatbread is full of flavor and great served as an appetizer or simple meal.
It’s December and that means it’s about to crazy up in here. I am talking about Christmas shopping, addressing Christmas cards, baking the day away, holiday parties, and decorating the tree. December is a BUSY month, but a fun one!
And before I go Christmas cookie crazy on you, I have a lot of fun recipes up my sleeves, I want to share my favorite savory recipe that is perfect for the holidays. This easy Mushroom Fontina Flatbread with Crispy Sage makes a great easy meal or can be served as an appetizer at all of your holiday parties.
To keep this recipe easy peasy, I use store bought flatbread. It is a life saver.
I top the flatbread with garlic olive oil, sautéed mushrooms, onions, and my favorite Arla Dofino Fontina cheese. Arla’s Fontina is a Danish Style Fontina which is aged less, so it becomes semi-soft and is much milder than Italian Fontina. The mild, creamy, and buttery cheese is SO good when it’s melted on top of the flatbread.
When the cheesy flatbread comes out of the oven I top it with crispy sage leaves! Oh, yeah! They are the perfect finishing touch!
Make time to make this Mushroom Fontina Flatbread with Crispy Sage during all of the hustle and bustle of the holiday season. It is a great recipe for easy entertaining or for a quick meal. And it will help balance out all of those cookies:) Enjoy!
Mushroom Fontina Flatbread
For the flatbread:
- 2 tablespoons olive oil divided
- 1 clove garlic minced
- 1/4 large red onion thinly sliced
- 8 oz cremini mushrooms sliced
- 6 oz Arla Dofino® Fontina cheese shredded
- 2 store bought flatbreads or Naan breads
- Salt and black pepper to taste
For the crispy sage leaves:
- Olive oil about ¼ cup
- 10 fresh sage leaves
- Preheat oven to 400 degrees F. In a small bowl or ramekin, combine 1 tablespoon of the olive oil with the minced garlic. Stir and set aside.
- In a medium skillet, heat the other tablespoon of olive oil over medium-high heat. Add the onions and mushrooms and saute for 3-5 minutes, stirring occasionally.
- Place the flatbreads on a large baking sheet. Brush with the garlic olive oil. Top with shredded cheese, mushrooms, and onions. Season with salt and pepper, to taste. Place baking sheet in preheated oven and bake until cheese is melted, about 12 minutes.
- While the flatbreads are baking, make the crispy sage leaves. Heat about ¼ cup of olive oil in small skillet. When hot, carefully drop a couple of sage leaves in the hot oil. Cook for 5-10 seconds and remove from the pan with tongs. Place on a paper towel. Continue frying the sage leaves in batches. They will crisp up quickly, so make sure you watch them closely.
- Place the crispy sage leaves on top of the flatbreads. Cut into pieces and serve warm.
Have you tried this recipe?
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Disclosure-this post is in partnership with Arla Dofino, but our opinions are our own. Thank you for supporting the brands that continue to make Two Peas and Their Pod possible.
Perfect!!! On my menu list! Thank you!
I hope you like it!
What a yummy appetizer!
I was curious if your son ate this! My kids are pretty adventurous, I’d bet they’d eat this. It’s honestly one of the most delicious things I’ve seen on the yet in a while. I think I want to throw some red peppers on top? But you’re the expert!!! I’m really not much of a cook. Yet =)
Yes, both boys ate it! We told them it was pizza and they loved it!
This flatbread looks beautiful. It combines my two loves: mushrooms and cheese. I think it would be awesome for dinner, not just as an appetizer.
Yes, it makes a great meal!
I love this flatbread – so full of flavor and so good.
I love how simple-yet-fancy this looks! And anything with sautéed mushrooms and cheese sounds awesome to me!
Hi, Maria — Just wondering, have you seen that cheese in stores here in the SLC area? Is it hard to find? Sounds yummy!!
Winco has the Fontina, but Dan’s, Smith’s, and Costco carry other Arla products!
looks so good Maria!!
The crispy sage throws this one right over the edge! Yuuum!!!
Could you use basil instead of sage?
Yes, basil would be good too!
Love the flatbread! The crispy sage and mushroom is the perfect combo with the fontina!
the crispy sage is EVERYTHING! one of my favorite flatbread combos
Ahhhhhh! Crispy sage?! I’m in love!!
I just made this for lunch and it was soooo tasty. My husband loved it. The crispy sage was such a good idea. It will be a great appetizer to serve to guests.
Any idea if I could assemble this is advance? A couple hours before a party 🙂
Thanks, can’t wait to try this
It should be fine to assemble in advance. I wouldn’t put it in the oven until you are ready to serve. It is best when the cheese is still warm and melted. Enjoy!