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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pollinator Flatbread Recipe

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This recipe for Pollinator Flatbread is from Pass the Salt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Flatbread/naan
Mascarpone
Honey Caramelized Onions
Blueberries
Prosciutto
Honey Whipped Goat Cheese (we bought pre-made hibiscus berry goat cheese)
Arugula
Bee Pollen (optional)

Honey Vinaigrette:
1/4 cup olive oil
1 TBSP + 1 tsp white balsamic vinegar
1 TBSP honey
dash of salt and pepper
Directions:
Directions:
Honey caramelized onions:
1. Caramelize onions in a skillet with butter until desired done-ness
2. Add honey and cook for 2(ish) minutes
3. Remove from heat and set aside

Honey Vinaigrette:
1. Whisk together olive oil, white balsamic vinegar, honey, salt and pepper

Prosciutto
1. Heat oven to 375
2. Set Prosciutto on baking sheet
3. Allow to heat for 5-7 minutes until crispy

Assembly:
1. Heat oven to 375
2. Set flat breads face side down on baking sheet
3. Allow to heat for 4 minutes
4. Remove from oven and flip over
5. Spread a layer of goat cheese on the flatbread
6. Drizzle some vinaigrette over the goat cheese (leave some for topping)
7. Spread onions out on the flatbread
8. Crunch apart Prosciutto on top of the onions
9. Sprinkle on some blueberrys
10. Put back in oven until heated through
11. Add arugula and Mascarpone and the remaining vinaigrette and serve immediately

 

 

 

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