Warm Flatbread with Caramelized Onions, Rosemary and Crumbled Blue Cheese
Whether having this flatbread as a lunch, dinner or simply hors d’oeuvres, the richness of the blue cheese adds depth of flavor to the meal.
Quantity
Makes 4 servings
Ingredients
2 medium onions, peeled and thinly sliced
¼ cup vegetable oil
2 sprigs fresh rosemary
1 large flatbread
2 tablespoons olive oil
2 tablespoons shredded Parmesan cheese
1 teaspoon chopped fresh rosemary
6 fingerling potatoes, cut in half, lengthwise
10 green and black olives, pitted
½ cup Saga® Danish Style Blue Cheese
Methods
Preheat the oven to 400ºF. Cook the onions with the oil and rosemary over medium low heat until softened and golden brown, about 10 minutes. Set aside.
Brush the flatbread with olive oil and sprinkle with Parmesan cheese and rosemary. Bake for 5 minutes. Remove and top the bread with fingerling potatoes, olives and a sprinkling of Saga® Danish Style Blue Cheese. Return to the oven and heat for an additional 10 minutes. Cut into squares, serve warm or at room temperature.
