Caramelized Onions. Goat Cheese. Basil. Bread. Jesus be a flatbread. This is crisp, chewy, creamy, rich, and a breeze to make. It’s a real crowd pleaser, I guarantee it. My cousin came over a couple weeks ago and cooked us a FEAST (I’m talking ribs, empanadas, salmon, arroz con gandules, everything). There was so much food, but I still wanted to contribute, so I whipped this up right quick and served it as an appetizer. Our bellies were happy (and extremely full).
• 1 Flatbread. I used this one from Stonefire. I think it was about 8×9″
• 2-3 tbsp olive oil
• 2 medium sweet onions (sliced)
• 6 oz fresh goat cheese
• 8-10 leaves of fresh basil (chiffonade… I don’t know if this is a verb or an adjective)
• Splash of balsamic vinegar
• Tsp of sea salt
• Pinch of sugar
• 1/2 tsp cracked black pepper
• Cracked red pepper
Note: We are cooking these onions looooow and sloooowwww (about 30 minutes) to build maximum flavor, texture, and sweetness.
• Preheat oven to 425 degrees
• Heat 1 tbsp oil in skillet over high heat. Once hot, add onions, and allow most of them to develop a nice sear, stirring every so often so as not to burn
• Once most of the onions have seared, reduce heat to low. Add salt, black pepper, sugar, and a splash of balsamic vinegar to deglaze the pan. Stir.
• Now let the onions do their thing. And you can go do yours (set the table, read a book, twerk to Work, whatever). Just come stir them every 5-10 minutes.
• Once the onions have caramelized to candy perfection, take the remaining oil and brush it all over the flatbread.
• Sprinkle evenly with the onions, and add small dollops of the goat cheese to any empty spaces so that every bite is delicious. So that it cooks evenly, press the goat cheese down with your thumb to flatten it out a bit. You could also brush a little olive oil over the cheese, to help it stay moist in the oven.
• Place the flatbread on a lined baking sheet and bake for about 8-10 minutes, or until the edges have browned and the goat cheese has softened.
• Chiffonade (verb? adjective?) your basil. Here’s how to do it.
• Remove flatbread from oven and top with basil and cracked red pepper
• Serve immediately
• Take a bow
Hi! I'm Shantal.