Mushroom Flatbread with Fontina and Balsamic Reduction

Placing cuts of flatbread on a big cutting board is nice way to present. Place the salad greens on there as well. Shards of crispy prosciutto, grated parmesan and balsamic drizzle… MANGIARE!

(each flatbread serves 1-2, recipe is for 2 flatbreads)

For red onion “jam”:

3 red onions, thinly sliced
1/3 C olive oil
1 1/2 t salt
1 1/2 t dried thyme
Several cranks of black pepper

5 cloves of garlic, thinly sliced

1 C red wine vinegar
1/2 C sugar
1 t mustard seeds
3 bay leaves
Zest of half an orange

In a preheated skillet, add oil, onions, salt, thyme and black pepper. Sauté until onions begin to soften. Add garlic. Continue to sauté onions are very soft and garlic is fragrant.

Add remaining ingredients and continue to sauté over medium heat until most of the liquid has evaporated and a thick, syrupy consistency is achieved.

Remove mixture to a bowl and allow cooling. Once cooled, remove bay leaves and pulse onion mixture in a food processor until a smooth, spreadable consistency is achieved.

Red onion jam will hold for several weeks in the refrigerator. Great on a sliced pork sandwich, turkey, ham etc…Also great on a BLT. A schmear on a bagel with cream cheese and smoked salmon is pretty awesome too. Many uses!

For mushrooms:

2 – 8 ounce containers of Baby Bella mushrooms (wiped clean, stems removed, caps cut into 6 pieces)
2 t Herbs de Provence
1 salt
Several cranks of black pepper
Olive oil

In a preheated skillet, place a generous amount of olive oil (1/3 C). Add mushrooms, Herbs de Provence, salt and pepper. Allow mushrooms to sit a bit before stirring. Allow some color to develop and for the mushrooms to render out their liquid. Remove for later use.

For balsamic reduction:

1 C balsamic vinegar
1 T honey

In a small sauce pan, combine vinegar and honey. Bring to a boil over medium high heat. Continue to monitor until you see a thickening on the bottom of the pan. The mixture will reduce by at least half. Once vinegar is thickly coating bottom of pan, remove it from the heat and allow cooling.

Assembly:

Invert a cookie sheet and place into a cold oven. Set oven temperature to 425 degrees. Allow it to fully reach temperature and an additional 10 minutes.

Brush both sides of Naan with olive oil.

The smooth side will go down. On the top side, spread a nice coating of onion jam. Arrange mushroom pieces evenly over onion mix. Then, top with a generous amount of grated Fontina cheese.

Place flatbread into oven for 12 minutes of baking. Carefully remove. Cut into 4 pieces. Garnish with Parmesan Reggiano, crispy prosciutto (optional), salad greens and a generous drizzle of balsamic reduction.

Place prosciutto slices on a baking sheet. Place into a preheated 350 degree oven for about FIVE minutes only. The slices will get crispier as they cool. Break into pieces for topping of the flatbread.

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