Goat Cheese, Blueberry and Caramelized Onion Naan
Ingredients
- 2 Panaji Sprouted Ancient Grain Naan
- 2 tbsp olive oil
- 1 ¼ cups sliced yellow onion
- Sea salt and freshly ground black pepper, to taste
- 1 tbsp honey
- ½ cup ricotta cheese
- ½ cup soft spreadable goat cheese
- 1 generous cup fresh or frozen blueberries
- 6 to 8 fresh thyme sprigs
- Small handful of arugula, for garnish
Cooking Steps
Preheat the oven and caramelize the onions
Preheat the oven to In a medium sized saute pan, heat the olive oil over medium heat. Add the onion and season with sea salt and freshly ground black pepper. Lower the heat to medium low and cook the onions, stirring from time to time until softened, about 15 to 20 minutes. Stir in the honey and cook until the onions are caramelized, another few minutes. Remove from heat and allow to cool.
Prepare the naan
Place the naan onto a baking In a small bowl, combine the ricotta and goat cheese, mix until fairly smooth and season generously with salt and pepper. Divide the ricotta mixture between the naan, spreading it almost to the edges of the bread. Top with the honey caramelized onions, the blueberries and a few sprigs of thyme.
Bake the naan and serve
Place the naan into the oven and bake for about 6 to 8 minutes, or until the blueberries are just cooked, the cheese has softened, and the naan is toasted. Remove from the oven, sprinkle with arugula and enjoy