Flatbread Ingredients
1 oz Apple Brandy
1 Tbsp Oil
1 Yellow onion, thinly sliced
2 Flatbreads (Stonefire Artisan is our preference) 
4 oz Goat cheese
1 Gala apple, thinly sliced
4 oz Prosciutto, sliced
Arugula to garnish

Bourbon Glaze Ingredients
½ cup Bourbon
½ cup Ketchup
¼ cup Brown sugar
2 Tbsp Distilled vinegar
1 tsp Lemon juice
1 tsp Worcestershire sauce
½ tsp Garlic, minced
1/8 tsp Dry mustard
To taste Salt & pepper

Flatbread
Place the oil in a medium saucepan and cook the onions on low for 30 minutes, or until golden brown. Stir every few minutes and add small amounts of water if the onions begin to stick. Deglaze the pan with the apple brandy and reduce by half. Remove from heat and allow to cool. While the onions cool, preheat the oven to 425ºF. 

Divide and spread the goat cheese between the two flatbreads, and top with caramelized onions and sliced apples. Put in the oven and bake for 6 minutes, or until golden brown. 

Remove from the oven and top with prosciutto and arugula leaves, and drizzle with bourbon glaze before serving. 

Bourbon Glaze 
Combine all of the ingredients in a bowl and mix. Transfer the mixture to a small sauce pot and bring to a boil. 

Once boiling, reduce heat to a simmer and cook for 10 more minutes, or until it thickens slightly, stirring often. Remove from the heat, add salt and pepper to taste and allow to cool.