With the holidays around the corner, we are all prepping to host or head to parties. This Apricot Caramelized Onion Goat Cheese and Gruyere Flatbread is your answer to- what the heck should I make for this par-tay? It’s just a touch of sweet with lots of savory, on the perfectly portable vessel– flatbread! It’s super to share, easy to bring along, and convenient to make ahead (if you happen to host).
I love to entertain so this will most definitely be on rotation for gatherings to come. I am obsessed with the flavor combination and its versatility. You can add bacon on for the meat lovers, or keep it veggified without. It would be good with grilled chicken, too.
The quantities listed are for making two of the Stonefire flatbread that come in a pack. They also have other options, like one large flatbread or smaller personal sized. If you are purchasing the ingredients for this dish, you should have plenty on hand for the size flatbread you choose to work with.
- Stonefire Flatbread (2-pack recatangular flatbreads)
- 1/3 Cup Apricot Jam
- 2 Tablespoons Butter
- Champagne or White Balsamic Vinegar (just a splash for the onions)
- One Medium Sweet Onion- sliced and caramelized
- 1/3 Cup Goat Cheese
- 1/3 Cup Grated Gruyere Cheese
- Crispy Bacon- Optional
- Preheat oven to 400.
- Peel the onion, then halve and slice into even pieces. Over medium heat, in a large skillet, caramelize the onions. Cook for about 10 minutes or until golden. If the heat is too high and they are turning dark brown, reduce the heat and continue to cook. Splash in about a couple teaspoons of the champagne vinegar when all the onions are just about golden. Stir and remove from heat when evenly caramelized. Set aside.
- On a large baking sheet, place the flatbread so they are flat and even, spread the apricot jam evenly over the flatbread. Evenly distribute the onions, then crumble on the goat cheese, and sprinkle the Gruyere. (Add bacon if using.) Place in oven for about 11 minutes (or time according to the flatbread brand you use).
- Remove from oven and let cool just a minute. Cut into strips, or squares and serve warm. (They're really good even if when cooled off, so perfect for a party).
Make sure to cut the onions in thin, even slices so that they cook evenly.
I like to use Stonefire Flatbread for a few reasons… 1. It tastes GOOD. 2. It is the perfect thickness. It makes for the just right vessel to deliver lots of flavor without too much dough. 3. They are versatile and reasonably priced. I have made this recipe on one large flatbread and also with their pack of two smaller sheets. You can find Stonefire in your deli area at your local supermarket. At stores like Fresh Market, it will be in the bread aisle. Check here to see where you can find some!
I first found this Scyavuru Apricot Jam from Sicily at Eataly in NYC, and then again in Chicago. I’m obsessed with it so, of course, I bought both times. It doesn’t appear to be in their online store but I HIGHLY recommend you get yourself some. It is super smooth, ridiculously tasty, and perfectly sweet. It’s rich in fruit flavor. I found it here in case you want to order some. I will be, as my supply has sadly run dry. If you aren’t in NY, Chicago and don’t feel like ordering jam online, just get a really good jar of apricot jam at your local market. You could also work with preserves.
Cook the Apricot Caramelized Onion Goat Cheese and Gruyere Flatbread according to the directions on your flatbread’s package. (I cooked these for about 12 minutes.) You can cook them straight on the oven rack if you like them a little crispier. Let cool a bit and then slice into easy to pass pieces.
What are your favorite flatbread toppings?