Fig and Goat Cheese Flatbread with Carmalized Onions + Sage topped with a Red Wine Balsamic Drizzle
Flatbread. I mean, does it get better than flatbread? It’s warm, ooey-gooey, you can put like anything on it, practically, and it still tastes delish…..anddddd it’s perfect as a shareable appetizer or main dish.
Living in Encinitas, we have SO many unreal local dining options, one of them being Union. Union Kitchen and Tap, to be exact, for those of you who don’t live locally. Anyway – they have this freaking ahhhhhhMAZE fig & goat cheese flatbread that I get every single time I go. Because, I only go there for that flatbread (when I crave Union, it’s for that fig + cheesy dream). Well, and their craft cocktails. Because, duh. Plus ordering a flatbread is totally awkward-first-date friendly to eat, since it’s minimal mess and you don’t have to cut anything. Clearly a win-win.
So what’s the point of all those run-on sentences? I knew I could mimic their recipe and serve it as a Thanksgiving appetizer. I went rogue and had no idea if it would work but holy moly, it was family approved that I nailed it, and have absolute faith you can too, so E N J O Y and impress your friends and fam next time you’re a hostess or need a dish to bring to a potluck, holiday party, or event.
Makes 2 flatbreads | Serves 5-10 (depending on how big or small you want to cut slices)
- 1 yellow onion
- 2 1/2 tablespoons ghee (or grass-fed butter)
- 1 tablespoon coconut sugar (or sugar)
- 1/4 teaspoon raw, local honey
- About 4-5 tablespoons Chevre goat cheese
- 8 leaves of fresh sage
- Freshly ground pepper
- 1-2 clove(s) garlic, minced
- 1 cup mozerella cheese
- 5 tablespoons Fig preserves
- Local olive oil
- Arroyo Napa Valley Cabernet Sauvignon Balsamic Vinegar
- 2 large Naan breads
- Few pinches of Himilayian sea salt
- Garlic salt
- Chop white onion in half, then slice each half (like in the shape of rainbows) into skinny strands
- Warm a pan on the stove over medium heat
- Add a 1/2 tablespoon of ghee to the pan
- Add minced garlic, turn heat to low, and sautée until lightly browned, being sure not to burn.
- Remove garlic from pan and set aside
- Add 2 tablespoons of ghee to same pan
- Add sliced onions and mix
- Add sugar and light salt and mix
- Making sure heat is on low, stir onions frequently for about 50 minutes (I know, I know. But I promise it’s worth the slow caramelzation time). Onions will turn brown (not burnt brown), letting you know when they’re fully carmalized.
- While onions are sauteeeing, lay out Naan bread
- Preheat oven or toaster oven to 425 degrees F
- Coat Naan bread with fig preserves
- Lightly sprinkle light layer of garlic salt on top of fig spread
- Layer garlic atop fig preserves
- Top with mozeralla cheese
- Once onions are fully carmalized, slice fresh sage with herb cutters and add to pan. Mix.
- Add onions and sage atop mozerella cheese
- Crumble goat cheese into little chunky balls and place atop onions, sage, and mozerella
- Top with freshly ground black pepper
- Place flatbreads on parchment paper (if it can handle 425 degrees) or foil
- Bake each flatbread for about 15 minutes, or until lightly crispy and lightly browned
- Remove from heat and let cool on cutting board
- Slice into small squares and enjoy!
Happy Holidays from my kitchen to yours!