Figgy Naan
It all starts with these delectable “pillows” of bread called Naan! Naan comes from the heavens and are pure perfection! They are light as clouds with a great chew to them! They are great to cut up and enjoy as vessels for hummus or to make a light pizza. I love to use them for this delicious appetizer celebrating the warm flavors of fig, the spicy zing from the purple onions, the tang from the balsamic and then the creamy goodness of the honey goat cheese!
You must make these now! You will be hooked!
Recipe
Figgy Naan
4 Naan flatbreads
1 8.5 oz jar of your favorite fig jam(I love Stonewall Kitchen)
small purple onion, thinly sliced
2 Tablespoons olive oil
pinch of salt
2 Tablespoons Balsamic Vinegar
4 oz honey goat cheese
Directions
Preheat oven to 450 degrees.
Place Naan breads on your cookie sheet.
Spread a thin layer of the fig jam over each Naan piece, making sure to cover entire surface.
Heat the olive oil in a skillet pan over medium high heat. Add your thinly sliced onions and stir. Cook until they start to caramelize a bit, 2-3 minutes.
Add pinch of salt and your balsamic vinegar. Stir for 2 more minutes.
With a fork, gingerly drop the caramelized onion pieces over each Naan.
Next, with your clean fingers, break up the goat cheese in small chunks over each piece of Naan.
Place in oven an cook for 8-10 minutes until Naan gets golden brown and goat cheese puffs a bit.
Take out of oven and let rest for 2 minutes.
Slice into wedges and enjoy!
