Gorgonzola, Caramelized Onion and Apricot Chutney Flat Bread

    Savory gorgonzola and sweet apricots make a heavenly combination

    My friend Kate from Seattle (we met 3 years ago while living in Thailand) came to visit for a couple of days and on her last night here we had a Sex And The City, Wine and Flat Bread Marathon.
    Kate is a great cook (enjoying healthy foods like me!) and so fun to be in the kitchen with.  We also made a Margarita with Eggplant (a specialty of hers) and a Pesto with Fresh Tomatoes (a specialty of my mom’s).
    Partially inspired by sipping wine while cooking, we’ll credit our healthy appetites to the 3.5 mile run across Golden Gated Bridge earlier that day :o)

    This is an amazing combination worth trying on a panini or served in bowls along side crackers for an appetizer.  I don’t eat pork but I just thought of another good idea: apricot glazed pork tenderloin, thinly sliced, caramelized onions spooned over and blue cheese crumbled on top, serve hot and melting.  Maybe sprinkle with fresh thyme to add some color.  Oh, you could use bone-in, skin-on chicken thighs for an incredible rich and flavorful dinner entree.

    Flat Bread, I used Udi’s Gluten Free
    Chevre Cheese
    Apricot Chutney (recipe here)
    1 t olive oil
    1 Sweet Onion thinly sliced
    1 T brown sugar
    1-2 garlic cloves chopped
    Gorgonzola or another stinky blue cheese

    Preheat the oven to 350
    Make the caramelized onions:
    Add the oil and onion to a heavy sauce pan (not too big)
    Cook slowly over medium heat for a couple of minutes
    Add the brown sugar and garlic
    Spread a thin layer of chever of the bread
    Followed by chutney
    Caramelized onions and crumbles blue cheese
    Sprinkle with good salt
    bake for 15 minutes

    Margarita Eggplant, with Fresh Buffalo Mozzarella, Basil and Tomatoes 
     A favorite of mine while growing up:
    Pesto, Fresh Tomatoes and Sun Dried Tomatoes, Kalamata Olives, Basil, Feta and Parmigiano 


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