Monday, September 23, 2019

Flatbread with Roasted Garlic, Caramelized Onions, Apricots and Goat Cheese

This is what I did with the Caramelized Onions, Roasted Garlic, and Garlic Herb Flatbread I posted about over the past few weeks.  I will admit that it is quite a bit of work but a lot of it can be done ahead of time and the end result is well worth the effort.

I made it for a potluck and forgot to take a picture of the finished product before I cut it up to take with me but you get the general idea.  The sweetness of the onions and apricots, the almost smoky depth of the garlic and the slightly salty savory goat cheese bring a luscious umami sensation to the bread.

You can use any kind of purchased flatbread if you don't have the time or the inclination to make your own.  It's really the toppings that make this so sublime.
Home Cookin v9.76 Chapter: Breads and Muffins

1 Garlic Herb Flatbread, or any purchased flatbreadOlive oil
1/4 cup dried apricots, chopped
1/4 cup sweet sherry
2 medium onions, caramelized
1 whole heads garlic, roasted, cloves separated and squeezed out of their wrappers
1 4-oz package plain or garlic & herb goat cheese
1/2 cup toasted walnuts

Place a baking stone in the oven and reheat it to 450° F. or, if you don't have a baking stone you can use a baking sheet.

Heat the sweet sherry and pour it ove the chopped apricots and let them steep while the oven is pre-heating. Drain and save the liquid for another use.

Spread olive oil over the flatbread. Spread the onions, garlic, apricots and goat cheese evenly over the tops of each piece.

Place two at a time (or as many as the stone/baking sheet will accomodate) and bake for 10 to 20 minutes, until the flatbread is crisp and the garlic, onions and cheese are browned. Remove from the oven and let cool for about 10 minutes, then cut each into 6 to 8 pieces as desired.

Repeat until all of the flatbreads have been cooked.
exported from Home Cookin v9.76 (

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