4 Serves
16 Mins
Prepare the naan bread by laying the pieces flat on a clean cutting board.
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ItalianVitamin E
6 mg / 15 mgVitamin K
184 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
97 µg / 400 µgCalcium
490 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
103 mg / 420 mgPhosphorus
411 mg / 1,250 mgPotassium
541 mg / 4,700 mgSodium
1325 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
6 g / 28 gSugar
22 g / 50 gSaturated Fat
14 g / 20 gCholesterol
30 mg / 300 mgCaffeine
0 mgNet Carbs
51 gAlcohol
0 g
Evenly spread the basil pesto over the surface of each piece of naan bread.
Slice the fresh figs and arrange them on top of the pesto-covered naan, then crumble the goat cheese over the figs.
Preheat your grill to low heat and place the assembled naan bread directly onto the grill grates.
Grill for 5 to 7 minutes until the naan is lightly crisp and the goat cheese has softened and melted.
Remove from the grill, sprinkle with pine nuts, and serve immediately.
17
g95
g18
g
Italian
Italian