Saturday, March 16, 2013

Gluten and Grain Free Blue Cheese and Fig Flatbread

What you need:
3 egg whites, free range, organic
½ tsp cream of tarter
3 Tbls parmesan cheese, organic, animal rennet free, freshly grated (if possible)
3 ounces, cream cheese, organic, room temperature
1 medium yellow onion, organic, caramelized in olive oil
1 cup Monterey Jack cheese, organic, animal rennet free, freshly grated
½ cup blue cheese, organic, animal rennet free, crumbles
½ cup dried figs, thinly sliced
 Dressing for drizzle:
¼ cup extra virgin olive oil, organic
1/8 cup red wine vinegar
2 Tbls honey, raw, unfiltered
1 Tbls lime, freshly squeezed
Pinch of salt
What you do:
Preheat oven to 375 degrees. Line 9x13 baking dish with parchment paper.
Using mixer beat egg whites and cream of tartar, until fluffy; several minutes.
Fold in room temperature cream cheese.
Fold in parmesan cheese.
Pour evenly onto parchment lined baking dish.
Bake 15 to 18 minutes.
Place toppings on baked flat bread in the following order: Monterey jack cheese, caramelized onions, blue cheese, figs. Return to the oven, turn on broiler, watch VERY closer and cook until cheese is melted and bubbly. This will happen quickly.
Whisk all ingredients together in a bowl.
 Once cheese is melted, slice and drizzle with dressing.
*The dressing recipe makes extra dressing, because I serve this flat bread with a salad and dress it with the same dressing. If you do not want the extra dressing, cut the dressing recipe in half.
Enjoy and report back.
The flatbread is from a site I saw a while back, I can’t recall the original site to save my life….the toppings were a Bobby Flay inspiration.

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