CARAMELIZED ONION, GOAT CHEESE & ARUGULA FLATBREAD
If you love caramelized onions, you'll love this flatbread! Caramelized onions, tangy goat cheese and peppery arugula are topped with a sweet balsamic glaze for an easy and delicious meal. Caramelize your onions ahead of time and this flatbread to ready to eat in just 15 minutes!
Provided by Amber Gray
Categories Entree & Main Dishes
Time 1h5m
Number Of Ingredients 9
Steps:
- Heat butter in skillet over medium-low heat. Add onions and cook, stirring frequently, 30-40 minutes. Once onions begin to soften and brown, sprinkle with salt and stir in stock. Cook additional 1-2 minutes and remove from heat.
- Preheat oven to 425F.
- Lay flatbread on baking sheet. Brush with 1 tsp. olive oil and top with caramelized onions and goat cheese. Bake 8-12 minutes, or until cheese melts and crust is crisp. Remove from oven.
- Toss arugula with 1 tsp. olive oil, salt and pepper. Top flatbread with arugula and drizzle with balsamic glaze.
Nutrition Facts : Calories 380 kcal, Carbohydrate 57 g, Protein 12 g, Fat 12 g, Cholesterol 17 mg, Sodium 881 mg, Fiber 2 g, Sugar 12 g, SaturatedFat 6 g, TransFat 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
GRILLED BREAD TOPPED WITH ARUGULA, GOAT CHEESE, OLIVES AND ONIONS
Categories Leafy Green Olive Onion Appetizer Quick & Easy Goat Cheese Summer Grill/Barbecue Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 8
Steps:
- Mix cheese and 4 teaspoons peel in small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
- Prepare barbecue (medium-high heat). Whisk 6 tablespoons oil, orange juice and 2 teaspoons orange peel in 13 x 9 x 2-inch glass dish. Season dressing with salt and pepper. Add onions; turn to coat. Using metal spatula, transfer onions to grill and cook until tender and golden, turning occasionally and keeping onions intact, about 10 minutes. Return onions to dressing in dish; turn to coat. Set aside.
- Brush remaining 3 tablespoons oil over bread. Grill until bread is golden, about 2 minutes per side. Spread cheese mixture over warm bread.
- Add arugula to dressing; toss to coat. Top cheese bread with arugula, onions and olives.
FLAT BREAD WITH GOAT CHEESE, ARUGULA, AND BALSAMIC GLAZE
This appetizer was inspired by a lunch I had with Gone Fishin at The Spa at Lake Austin. The flat bread I used was Croccantini, large, thin crackers I found at Whole Foods. We served this one night for appetizers to good friends while sipping wonderful wine!
Provided by Penny Stettinius
Categories Cheese
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a sauce pan, pour in the vinegar, stir in the brown sugar and simmer until it is thick and reduced to about 1/3, about 10-15 minutes, stirring occasionally.
- Remove from the heat.
- Spread the goat cheese on the crackers and top with arulgula.
- Drizzle with the balsamic glaze and serve.
- Enjoy!
Nutrition Facts : Calories 65.2, Fat 4.2, SaturatedFat 2.9, Cholesterol 11.2, Sodium 75, Carbohydrate 3.8, Sugar 3.7, Protein 3.1
HERBED GOAT CHEESE ON FLAT BREAD
Steps:
- Combine first five ingredients, salt and freshly ground black pepper together in a mixing bowl and stir well until evenly combined. Transfer mixture into a disposable piping bag fitted with a star tip.
- Lay out crackers or chips and pipe a round rosette of goat cheese mixture onto each one. Top rosette with a small sprig of fresh dill. Serve immediately.
ARUGULA, PEACH, AND GOAT CHEESE FLATBREAD RECIPE BY TASTY
This colorful, flavor-packed flatbread makes a perfect lunch or light dinner. Try making it with local peaches when they're in season to really savor the flavors of summer.
Provided by Rachel Gaewski
Categories Dinner
Time 2h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the dough: In a large bowl, combine the warm water, yeast, all-purpose and whole wheat flours, and salt. Mix with a rubber spatula until well-combined and the dough comes together into a ball.
- Lightly dust a clean surface with flour, then turn the dough out and knead for 1-2 minutes to smooth and encourage gluten development. Shape the dough into a ball.
- Drizzle the olive oil in the bowl. Add the dough and turn to coat in the oil. Cover with a kitchen towel and let rise for 1 hour, or until doubled in size.
- Caramelize the onions: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the onion, ½ teaspoon salt, and the pepper. Sauté for 5 minutes, until slightly softened. Add the balsamic vinegar, stir, and reduce the heat to low. Cook for about 25 minutes more, until the onions are tender and caramelized. Remove the pan from the heat and set aside to cool.
- Punch down the dough, then divide into 4 pieces. On a lightly floured surface, roll out each piece to an 8-inch (20 cm) round, about ⅛ inch (3 mm) thick.
- Heat a grill pan over medium-high heat. Brush each side of the dough lightly with olive oil. One at a time, grill each flatbread for about 4 minutes on each side, until grill marks appear and the dough is cooked through.
- Add the arugula to a medium bowl, along with the caramelized onions, remaining ½ tablespoon olive oil, and remaining ¼ teaspoon salt. Toss well.
- Top each flatbread with some of the arugula mixture, 6 peach slices, and 1 ounce of crumbled goat cheese. Drizzle with the balsamic glaze.
- Enjoy!
Nutrition Facts : Calories 511 calories, Carbohydrate 74 grams, Fat 17 grams, Fiber 8 grams, Protein 16 grams, Sugar 16 grams
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