Store-bought naan is the short cut for perfect flatbread and easy dipping in this goat cheese appetizer with roasted vegetables.
1medium yellow onionpeeled and thinly sliced
5-6campari tomatoescocktail tomatoes, whole or halved
kosher salt and freshly ground black pepper
5ouncesgoat cheeseat room temperature
2teaspoonsfresh rosemaryminced and divided
1teaspoonItalian flat leaf parsleyminced
6ouncesjarred roasted red bell pepperabout 1/2 cup
Preheat a 12-inch skillet over medium heat. Add the olive oil and then the onions. Cook for 3-4 minutes, stirring once or twice, season with kosher salt and then lower the heat to medium low or low, stirring just when the onions begin to brown, then letting them cook undisturbed for another few minutes then stir again. Repeat for 30-40 minutes or until the onions are soft and caramelized. Add a little more oil if they begin to dry out.
Preheat an oven or toaster oven to 400 degrees F.
Place the tomatoes in an oven-safe crock and then drizzle with 1 tablespoon of the olive oil. Add salt and pepper and toss to coat. Sprinkle with 1 teaspoon chopped rosemary and bake in the oven for 15 minutes or until the tomatoes are softened and bubbling.
Meanwhile mix the softened goat cheese with the chives, parsley and garlic salt and mix well with a fork, then set aside.
Prepare the flatbread by brushing it with the remaining olive oil. Add some of the caramelized onions to each flatbread and then sprinkle with the remaining rosemary. Place on an aluminum foil lined baking sheet and set aside.
Remove the crock with the tomatoes from the oven and add the goat cheese mixture, caramelized onion and sliced roasted red bell pepper to the crock with the tomatoes. Return to the oven with the flatbread and bake until the cheese begins to brown and melt, and the flatbread begins to toast, about 5 minutes.
Drizzle the flat bread with balsamic glaze and cut into pieces. Serve warm with the baked goat cheese mixture.
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