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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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It's Vidalia season, again! I wanted a recipe to showcase this fantastic onion. This makes a great vegetarian lunch, or a wonderful appetizer. Ingredients:
6 pita flatbreads(about 5-6 inches diameter) |
3 large vidalias, sliced thin |
1/2 stick butter |
3 cloves garlic, minced |
about 1/4 cup fresh basil, minced |
1/4 cup white wine |
4oz sun dried tomato goat cheese, spreadable or crumbles |
2t olive tapenade |
2t roasted red pepper tapenade |
1/2 cup fresh parmesan, grated |
fresh ground black pepper |
Directions:
1. In heavy skillet, melt butter over low heat.
2. Add onions and garlic and stir to coat well
3. Cook until onions are very soft, about 10 minutes.(you can certainly cook these for longer and get a genuine caramelization going, but, I don't think Vidalias need that, as they are SO sweet, already :)
4. Meanwhile, heat flatbreads in a 400 oven for a couple of minutes to just begin to crisp up around the edges.
5. When onions are done, add wine, basil and a healthy dose of black pepper and continue to cook until all liquid is absorbed.
6. Divide goat cheese up between all the flat breads and either crumble or spread cheese over each piece.
7. Top each with and equal portion of the onion mixture.
8. Drop several 1/2t dots of both of the tapenades around the onion mixture on each bread.
9. Sprinkle with Parmesan cheese.
10. Bake in 400 oven for about 5 minutes until cheese is melted and edges are crisp. Cut into triangles to serve.
11. This was also good room temp! :)
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