My friend Amanda came up with a great idea to have a Secret Recipe Club.
Once a month, we’re assigned a different blog, we choose a recipe, make it and blog it.
But it’s a secret!
No one knows who has who, until reveal day. How fun!
If you want, you can join the fun too.
I was assigned the blog This Mama Cooks!
She has many recipes that caught my eye. She has an egg-less chocolate cake recipe that I actually made, but I didn’t get any pictures. It was terrific, but I slightly under baked it (I’m famous for under-baking things). It had a tang to it and I thought it tasted like the Wacky Cake we make at our school.
Since I didn’t get any pictures of the cake (how stupid was that?), I also made her Caramelized Pear and Onion Flatbread.
The original recipe comes from Pat Crocker’s The Yogurt Bible. But I changed it up. I used cream cheese instead of yogurt cheese, blue cheese instead of feta cheese, and maple syrup instead of Stevia. Oh yeah, and I forgot the garlic.
It’s no secret around here that I love blue cheese and pears together. You may remember the crostini I made, or the tart? I love these flavors and this flatbread was delicious! It is suppose to be an appetizer for 6-8 but we had it for a light lunch. So ours is a little more stellar then what I would serve as an appetizer.
|Flat Bread with Blue Cheese, Pear and Onion||
- 2 tablespoons olive oil (I used avocado oil)
- 2 onions, thinly sliced (I used one red, one white)
- 2 pear, thinly sliced (I diced mine)
- 4 cloves garlic, thinly sliced (I forgot the garlic)
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar I used a tangerine flavored Balsamic)
- 8 oz cream cheese
- 1/2 cup crumbled blue cheese
- 1 tablespoon fresh thyme leaves
- 1 large naan or flatbread
- Preheat broiler (475°F)
- In a skillet, heat oil over medium-high heat.
- Add red onions and pear and bring to a light simmer, stirring constantly.
- Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes or until onions are soft.
- Add garlic, maple syrup and vinegar and cook, stirring occasionally, for 3 to 5 minutes. Garlic should be soft and the liquid should have evaporated, leaving a soft and sticky (caramelized) mixture.
- Let cool slightly.
- Meanwhile, in a bowl, combine cream cheese, blue cheese and thyme.
- Spread cheese mixture evenly over flatbread and place on baking sheet.
- Spread onion mixture over cheese mixture and place under broiler for 30 seconds or until bread warms through.
- Transfer to a cutting board and cut.