| Grilled
Flatbread with Caramelized Onions
Adapted
from Chef Bobby Flay
Yield: 4 flatbreads, 8 servings
- 2
Tablespoons unsalted butter
- 1/2
cup plus 2 Tablespoons olive oil
- 3
medium Spanish onions, thinly sliced
- 1
teaspoon sugar
- 2
pounds assorted wild mushrooms (Portobello, chanterelle,
porcini), stemmed and cleaned
- 1
pound fresh mozzarella
- Four
10- to 12-inch rounds or rectangles of flatbread dough
- 1
cup crumbled Cabrales blue cheese
- Kosher
salt and freshly ground pepper
Preheat
a gas or charcoal grill to medium or use a side burner (or
the stove). Melt the butter with 2 tablespoons of the olive
oil in a large sauté pan. Add the onions and sugar
and cook until soft and caramelized, 15 to 20 minutes. Heat
¹ cup of olive oil in a large sauté pan over high heat
and sauté the mushrooms until golden brown and soft.
Season with salt and pepper.
Preheat
a gas or charcoal grill to medium high. Brush the rounds of
dough with the remaining ¹ cup of olive oil and grill until
crusty and golden brown on one side, about 4 minutes. Turn
over and grill another 4 minutes. Remove from the grill and
place on a sheet of aluminum foil. Spread each bread with
the mozzarella, onions, and mushrooms, and sprinkle with the
crumbled blue cheese.
Close
the grill cover and cook for 3 minutes. Place the breads on
a large platter and cut into quarters.
Wine suggestion
Gamay,
which is the grape used to make Beaujolais, is lighthearted,
fun and juicy, and with its good acidity, light body and low
alcohol is the ultimate summer red wine. Choose one of the
"Cru Beaujolais," which are not to be confused with "Beaujolais
Nouveau," and serve it slightly chilled.
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