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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Flatbread with Goat Cheese, Caramelized Onions and Basil

Canihan 2008 Pinot Noir


Ingredients

1 Tbs. olive oil, plus more for brushing on bread
2 yellow onions, sliced into 1/4-inch half moons
1 tsp. salt
Freshly ground black pepper
1 tsp. sugar (optional)
4 flatbreads
4 ounces goat cheese
8-10 large fresh basil leaves, cut into thin ribbons
Pinch of crunchy sea salt


Instructions

Preheat the oven to 425 degrees. Heat the olive oil in a medium frying pan over medium-low heat. Add the onions, salt and pepper, and cook for 15 minutes, stirring occasionally. The heat should be low enough that the onions sizzle quietly but don’t brown too quickly. Add the sugar (if using) and continue to cook for another 10 to 15 minutes, until the onions are dark golden and a darker brown crust begins to form on the bottom of the skillet.

Add a splash of water to the pan. It will bubble furiously, picking up the browned bits. Continue to simmer until the water has evaporated but the onions haven’t begun to brown up the bottom of the pan again, about 5 minutes. Turn off the heat.

Brush a bit of olive oil on each flatbread. Scatter the onions evenly over each flatbread and crumble a quarter of goat cheese on each. Bake for about 8 minutes, until the cheese is beginning to melt and the flatbread gets slightly crisp. Remove from the oven, sprinkle a pinch of Maldon salt and the basil over the top of each bread, and cut into pieces. Serve warm.



    Suggested Pairings

  1. Sojourn
    2012 Pinot Noir
    Sojourn
    Rodgers Creek Vineyard
    Sonoma Coast

    $40.00

    $48.00
    94 - The Pinot Report
    id: 2499
    Pinot Noir
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