Monday, June 27, 2011

Balsamic Caramelized Onions and Apples on Flatbread

As with most cherished recipes, this one was born out of necessity.  I happened to have some large pita my friend Amit had made, some fruit in a bowl on the kitchen island and a few veggies and some cheese in my fridge.  Wanting to avoid a typical pizza, I fashioned this super-easy, accidentally-elegant dish.  It's excellent for parties.

(no photo yet, but coming as soon as I make this dish again.)

2 8" to 10" inch flatbreads (Stonefire Tandoori Naan works perfectly)
2 onions halved and sliced into thin half-circles (I use yellow, but any onion will do)
1 apple, peeled, cored, and fairly finely chopped
3 or 4 ounces herbed chevre or bleu cheese (or other tangy, spreadable cheese)
Olive oil to drizzle
Balsamic vinegar to drizzle

Heat a grill or oven to 350 degrees.

Caramelize the onions over low heat with 2 tablespoons of butter or oil.  This should take about 20 minutes.  The onions should turn golden and very soft - but not crisp.

In another pan, saute the apple pieces in 1 tablespoon of butter until just tender, about 3 to 5 minutes, depending on how small the pieces are.  Do not let them get mushy - they are better crisp than falling apart.

Spread or crumble the cheese on the flatbreads, spread the onions over that with a fork, sprinkle the apples over that.  Drizzle a little oil and a little balsamic vinegar over all of it, to taste.

Heat the flatbreads directly on grill (or on sheet pan in oven) for 5 minutes.

Serve in rectangular slices on a platter. For extra elegance, you can drizzle a tablespoon of a nice balsamic glaze over it.

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