Go Back

Meyer Lemon, Kale, and Goat Cheese Flatbread

This simple flatbread recipe takes less than 30 minutes to make. The flavors are fresh and oh so delicious! Serve for lunch, dinner, or as a party appetizer!
Prep Time 15 minutes
Total Time 30 minutes


  • 2 teaspoons olive oil
  • 1 clove garlic minced
  • 2 packed cups chopped kale ribs removed (I used Dino/Tuscan kale)
  • 1 teaspoon fresh Meyer lemon juice
  • Salt and black pepper to taste
  • 2 Stonefire Whole Grain Tandoor Baked Naan Flatbreads
  • Olive oil for brushing breads
  • 4 ounces goat cheese
  • 1-2 Meyer lemons thinly sliced
  • Crushed red pepper if desired


  1. Preheat the oven to 400 degrees F.
  2. In a medium skillet, heat 2 teaspoons olive oil. Add the garlic and cook for 2 minutes. Add the chopped kale and fresh lemon juice. Season with salt and black pepper and cook until kale is tender and wilted, about 3-4 minutes. Remove from heat.
  3. Place the Naan flatbreads on a large baking sheet. Brush each flatbread with a little bit of olive oil. Sprinkle chunks of goat cheese evenly over the breads. Top with cooked kale and lemon slices. You will want 3-4 lemon slices for each flatbread. Sprinkle crushed red pepper over the flatbreads, if using.
  4. Place baking sheet in preheated oven and cook for 12-14 minutes, or until cheese is melted. Remove from oven and cut into pieces. Serve warm.
  5. Note-I like to eat the lemon, but you can always remove it. It will still add great flavor!