What you need:
Flatbread:
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
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:
Flatbread:
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.
Dressing:
Whisk all ingredients together in a bowl.
*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.