Bourbon Glazed Flatbread
Ingredients:
- 1 oz Apple Brandy
- 0.5 cup Bourbon
- For the flatbread:
- 1 oz apple brandy
- 1 Tbsp oil
- 1 yellow onion, thinly sliced
- 2 flatbreads (Stonefire Artisan preferred)
- 4 oz goat cheese
- 1 Gala apple, thinly sliced
- 4 oz prosciutto, sliced
- Arugula, for garnish
- For the bourbon glaze:
- 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
- ⅛ tsp dry mustard
- Salt and pepper, to taste
Directions:
Serves 2
Prep Time: 15 minutes
Cook Time: 40 minutes
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 425°F.
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.
For the 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.
