Caramelized onion, rosemary and Stilton flatbread
Makes 18 slices
2 tbsp olive oil (30 mL)
6 medium white onions, thinly sliced
Sea salt to taste
3 9-in. (23-cm) whole wheat tortillas
1 tbsp chopped fresh rosemary (15 mL)
3 oz crumbled Stilton (90 g)
Freshly ground black pepper to taste
1. Preheat oven to 400F (200C). Heat olive oil in a large skillet over medium heat. Add white onions. Stir until onions are coated with oil. Season with salt. (Salt draws moisture from onions, helping them to caramelize more quickly.) If onions stick to bottom of pan, add more water, 1 tbsp (15 mL) at a time. Cook, stirring occasionally, until natural sugars in onions caramelize, about 25 minutes.
2. Spread caramelized onion mixture onto tortillas. Sprinkle with rosemary and Stilton. Season with pepper. Bake, open-faced, until tortillas are crisp and cheese is melted, about 12 minutes. Serve hot.
Wine pairing Choose a red with forward fruit offering earthy flavours to draw out the earthy character of the Stilton.
Recipes from Orgasmic Appetizers and Matching Wines by Shari Darling, appearing in the December/January 2010 issue of More
