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Celebrate an impulsive ingredient purchase

Yesterday, I had some Indian naan bread, a versatile flatbread, that I needed to use before its expiration date. I had bought it at the store on an impulse figuring I’d find something to do with it. I also had some goat cheese in the refrigerator so I searched for “flat bread goat cheese recipe” and found an appetizer recipe for Flatbreads with Goat Cheese, Caramilized Onion, and Basil on the Kitchn. The basil in my garden is producing nicely so I thought perfect. And it was. Perfect. I made it for my lunch. My mouth is still watering.

I altered the recipe a little bit. I also had a Roma tomato that needed to be used up, and I didn’t add sugar to my onions as they caramelized like the recipe called for. I also caramelized four onions and put the leftovers in the freezer* so next time I want to make this recipe (later today perhaps?) it will take me a lot less time to prepare.

One of the beauties of the Internet is that we have millions of recipes at our disposal. When we impulsively buy an ingredient, it takes less than a minute to find hundreds of ways to use that ingredient. Instead of it languishing in the back of the pantry or going bad in the refrigerator, find a recipe for one of your impulsive buys.

These flatbreads are a nice, inexpensive lunch dish or appetizer that can be made with lots of fresh, seasonal ingredients. You could try adding spinach (but omit the basil), or just about any seasonal vegetable to the top of these.

Let’s get to the recipe

Ingredients

  • Onions before being caramelized.

    2 yellow onions, sliced (or more if you want extra to freeze)

  • 1 tsp salt
  • freshly ground pepper
  • 4 flatbreads or pieces of Indian naan
  • 4 ounces of goat cheese
  • 2 Roma tomatoes, chopped
  • large handful of sliced fresh basil leaves

Directions

  1. Preheat oven to 425 degrees. If you have a pizza stone, place in the oven to heat up.
  2. Onions after being caramelized. Not so pretty but oh so yummy.

    Heat 2 tbsp  of butter or olive oil (more if you’re doing extra onions) in a heavy skillet on medium heat and add onions, salt and pepper. Cook about 20 minutes, stirring very frequently until onions have reduced and are a deep brown color. Do not allow to burn.

  3. Brush each piece of flatbread with a little olive oil and sprinkle with some salt (kosher works best).
  4. Scatter the caramelized onions evenly over each piece of bread.
  5. Crumble cheese evenly over each piece of bread.
  6. Scatter chopped tomatoes evenly over each piece of bread.
  7. Place breads on pizza stone or baking sheet (you could even do these on the grill).
  8. Bake for 7-8 minutes until the cheese begins to melt and the bread gets slightly crisp.
  9. Sprinkle with basil, cut into pieces, and serve while warm.

* To freeze caramelized onions in single servings, put each serving in a muffin tin and allow to freeze. Then remove from freezer, pop the portions out of the tin, and quickly put into a freezer container. You can easily remove just how many portions you need to throw into a pan to thaw and heat up.

__________________________

Robin Shreeves didn’t particularly like to cook until she started paying attention to how the food she feeds her family affects the environment. Once she started experimenting with fresh, organic and local foods, her outlook on food and cooking changed dramatically. When she’s not writing the eco-friendly food blog for Mother Nature Network or attending to her two personal blogs A Little Greener Every Day and South Jersey Locavore , she can often be found in the kitchen, playing with the food that she prepares for her husband and two boys.

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