My friend Michelle does catering during the summer and has a fabulous recipe collection. She wanted to make her flatbread recipe for Dana & I so we recently made a night of it. I’ve been dying to see this recipe and consider it a score to add it to my collection!
When she arrived, she unloaded her groceries and we went over the recipe. I poured some homemade limoncello and put on a little bossa nova for background music. We started by slicing the onions and grapes – I resisted taking pictures of us crying over the onions. There was a LOT of them.
Michelle brought her lovely young assistant Olivia who excelled at grape slicing.
Once this prep was done, we started caramelizing the onions and pre-heated the broiler to warm the flatbread. The recipe calls for toasted walnuts, and Michelle stirred them in a small skillet over medium heat until toasted.
When the onions were ready, we grilled the flatbread under the broiler and proceeded to top it as directed. First the big smear of mascarpone that melted into the warm bread. Mmmmmm – I could have eaten it just like that.
On top of that, you mound the sweet golden onions.
Next, sprinkle walnuts gorgonzola and grapes. A bit of pepper and EVO oil was added here and then a handful of Italian parsley finished it off. We sliced it with a pizza cutter and served it. It was still a bit warm and so delicious – sweet and savory and such a great combination of flavors! The pictures don’t do it justice. (I’m blaming the limoncello)
Thank you Michelle!
MICHELLE’S GRILLED FLATBREAD
Note: this recipe calls for a large flatbread and we easily had enough toppings to cover two of the 10-12″ size we had – so be sure to half this recipe if you are making only one medium-sized flatbread)
1 Large purchased flatbread
2 Large White Onions – halved lenghwise then sliced thinly
2 cups marscapone – softened at room temperature
1 cup crumbled Gorgonzola cheese
1 cup walnuts – rough chopped then toasted
2 cups firm red grapes – halved
2 tbsp chopped flat leaf parsley
Kosher salt and freshly ground pepper
In a large saute pan, heat a 2 count of EVO (2 tbsp) over medium heat. Add onions and slowly carmelize until brown & creamy. Set aside.
Preheat the grill or broiler to high then quickly & carefully wipe the grate with an oiled paper towel to create a non-stick surface. Brush the flatbread with EVO and season with salt and pepper. Reduce grill to medium, grill bread on both sides until warmed through and brown with grillmarks. (we used the broiler and a broiler pan – but followed the instructions for the grill).
Smear with marscapone while still warm. Cover with carmelized onions, then sprinkle with Gorgonzola, toasted walnuts and grapes. Season with a few turns ground pepper and drizzle lightly with EVO. Top with a shower of parsley.