This recipe is a knock off of “Rob’s flat bread” from the cactus club. It was so good I had to recreate it at home! And everyone else loves it too!
-2 pieces of fresh naan bread
1.5-2 tbsp evoo
-2 onions, sliced
-2 tbsp REAL butter
-2 cups balsamic vinegar
-home made pesto (or store bought. I used my boyfriends moms home made pesto.)
-roughly 5 oz goat cheese
-roughly 5 oz feta cheese (the feta kept in the tub of liquid)
-8 cherry tomatoes, sliced in half
-1 cup arugula (enough to spread across both pieces of naan
In a medium sauce pan, add the balsamic vinegar over med-high heat. Bring to a boil, turn the heat down and let simmer for about 20 minutes, or until it is more of a glaze.
In another medium sauce pan, add the butter and the sliced onions. Cook on low-med heat until onions are nicely browned. Stir every so often.
In another pan, add both cheeses. Make sure to crumble both types of cheese, and then add to the pan over medium heat. Stir. The two cheese will slowly combine and come to more of a whipped looking texture. Remove from heat.
Brush the naan bread with EVOO and brown in the oven. Use your broiler, but if you’re like me and forget to check on the bread every minute or two, SET A TIMER!!!!! Once browned, remove from the oven. Place on a serving board. Top the bread with pesto, half of the caramelized onions, a little salt, your mixed cheese, the rest of the caramelized onions, arugula, and cherry tomatoes. Then drizzle your balsamic glaze over the bread. And serve!
This is ABSOLUTELY delicious!!