Roasted Fig and Onion Flatbread
A little pan-sear and some love is all it takes to make this quick holiday-inspired dish. It's a fabulous one when you're slim on time but need to serve up something to impress those guests. By keeping the rest of the ingredients lean, you can splurge on oh-my-goodness Gorgonzola.
- 1 tablespoon extra-virgin olive oil, divided
- 1 medium yellow onion, halved and thinly sliced
- 2 semi-ripe and firm Bartlett or Bosc pears, halved, cored, and thinly sliced
- 4 2 ounces Italian flatbreads or pitas
- 1/2 teaspoon sea salt
- 1/2 cup roughly chopped walnuts
- 1/2 cup crumbled Gorgonzola cheese
- 1/2 cup basil leaves, stacked and thinly sliced crosswise
- Heat 2 teaspoons olive oil in a large skillet over medium heat. Add onions and pears and cook, stirring occasionally, until golden brown and juicy, about 3 to 4 minutes. Turn off the heat and set the pan aside.
- Heat a nonstick-ridged cast iron grill pan over medium-high heat. Cook flatbreads on both sides until grill marks appear. Transfer to a platter and brush one side with remaining 1 teaspoon olive oil and sprinkle with salt. Top with walnuts, Gorgonzola, and basil. Cut into quarters and serve warm.
- Recipe courtesy of Candice Kumai.
Per serving: 204 kcal cal., 12 g fat (3 g sat. fat), 20 g carb., 3 g fiber, 6 g sugar, 6 g pro., 79 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet