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FALL FLATBREAD

  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Serves: 4

Apples, Gruyère and caramelized onion are the perfect marriage for this fall appetizer.


Ingredients

2 T. + 1 T. olive oil

1 small, sweet onion, sliced vertically

1 T. balsamic vinegar

coarse kosher salt

fresh ground black pepper

1 Brooklyn Bred Pizza Crust

2 T. Dalmatia Fig Spread

1 c. Gruyère  cheese, shredded

1 Granny Smith apple, julienned

1/2 c. cooked bacon, chopped

1 T.  fresh thyme leaves, stems removed

To Prepare

Preheat oven to 450°. Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add sliced onions and saute for 15 minutes. Add balsamic vinegar and reduce heat to medium. Continue to saute until onions are golden brown, about another 10-15 minutes. Season with salt and pepper. Set aside until ready to use. This can be done the day before and refrigerated.

Place pizza crust on sheet pan. Smear Dalmatia Fig Spread over top surface of pizza crust. Add caramelized onions, shredded Gruyère, apples and bacon. Bake for 8-12 minutes on the top rack of the oven, until cheese is melted. Watch carefully, so that toppings do not burn. For a crispier crust, bake crust directly on the rack instead of on a sheet pan. When flatbread is done, remove from oven. Drizzle a little olive oil on top and sprinkle with fresh thyme leaves.

To Serve

Cut into portions and serve warm.

Pair with Cape Mentelle Sauvignon Blanc Semillon.



Eddie's Recipe Tip:

Try topping warm flatbread with baby kale and arugula, dressed with a light vinaigrette and serve as a main course for two.