basil-goat-cheese-and-caramelized-onion-flatbread-recipe.jpg|1
basil-goat-cheese-and-caramelized-onion-flatbread-recipe.jpg|1

Basil, Goat Cheese and Caramelized Onion Flatbread

Tomato, basil, and cheese is a classic flavor pairing, and for good reason. Creamy cheese cuts through the natural acidity of tomato, while fresh aromatic basil brings an earthy flavor that heightens the natural sweetness of the fruit. Adding caramelized onions tossed with Fresh Basil Flavor dressing for and you're left with a mouth-watering sweetness and depth of flavor that you can taste in each bite.
  • AmountMakes about 4 servings as an appetizer.
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Instructions

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  1. Preheat oven to 400°F.
  2. In small bowl, stir together goat cheese and 1/2 teaspoon Fresh Basil Flavor. Refrigerate until firm enough to crumble, about 20 minutes.
  3. In medium skillet, melt butter over medium heat. Add onion and cook, stirring occasionally, until golden brown. Stir in balsamic vinegar and cook, stirring constantly, until liquid has evaporated, about 30 seconds. Remove from heat and stir in remaining 1/4 teaspoon Fresh Basil Flavor and salt.
  4. Place naan loaves on baking sheet. Bake 10 minutes. Remove from oven, top with onions, sliced tomatoes and crumbled goat cheese. Bake 5-7 minutes or until toppings are heated through. Cut each into 4 pieces.

Notes

    • Use an ungreased cookie sheet.>
      • Greasing your pan will cause your cookies to spread, so make sure to use an ungreased, cool baking sheet.
    • Use room temperature dough.
      • If your dough has gotten too warm, place it in the fridge for a few minutes to return to room temperature. This will ensure that your dough is the proper consistency for the cookie press.
    • Reuse dough.
      • If any of your cookies are pressed incorrectly, roll the dough back into the remaining dough and reuse it.
    • Freezing dough.
      • Spritz dough may be frozen for up to 2 months. Form into a log and wrap well in plastic wrap. Let dough thaw completely and return to room temperature before using.
    • Bake all the same shape at once.
      • For consistent and even baking, bake all the same pressed shapes on the same sheet.
    • How to use a cookie press:
      • With clean hands, fill the barrel of the press with a log of dough. Place the desired cookie disk into the base of the press, smooth side up. Screw the base onto the barrel. Give the plunger a couple of presses to help push the dough down. Firmly place the bottom of the press onto the cool, ungreased cookie sheet. Squeeze trigger to form the cookie.
    • To store:
      • Store cookies in an airtight container at cool room temperature for several weeks or freeze for two months. Form into a log and wrap well in plastic wrap. Let dough thaw completely and return to room temperature before using.

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