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Cheesy Caramelized Onion Flatbreads

Photo: Jennifer Davick; Styling: Linda Hirst
Prep time 12 mins
Cook time 20 mins
Stand time 5 mins
Yield Makes 8 servings
Cheesy Caramelized Onion Flatbreads deliver as a flavorful appetizer. We like the mix of cheeses and black sesame seeds in these tasty snacks.


  • 2 tablespoons extra virgin olive oil, divided
  • 1/2 large white onion, very thinly sliced
  • 1/4 teaspoon salt, divided
  • 2 soft flatbreads or naan (about 4 to 5 ounces each)
  • 1/2 cup fresh ricotta cheese
  • 1 large garlic clove, minced
  • 4 ounces fresh mozzarella, thinly sliced (about 6 slices)
  • 1/4 cup freshly grated Pecorino Romano cheese
  • 3/4 teaspoon black sesame seeds
  • 1 tablespoon thinly sliced fresh basil
  • 1/2 teaspoon orange zest

How to Make It

  1. Preheat oven to 450°. Heat 1 1/2 tablespoons oil in a nonstick skillet over medium-high heat. Add onion and 1/8 teaspoon salt; sauté 8 minutes or until onions are lightly caramelized. Transfer to a small bowl.

  2. Brush flatbreads with remaining 1 1/2 teaspoons oil. Stir together ricotta, garlic, and remaining 1/8 teaspoon salt in a small mixing bowl, and spread onto flatbreads. Top evenly with cheeses and caramelized onion. Sprinkle with sesame seeds.

  3. Place flatbreads on a large baking sheet, and bake 12 minutes or until cheese is melted and flatbreads are crisp. Let stand 5 minutes. Sprinkle with basil and orange zest, and cut into slices.

  4. Sip: Domaine de Baumard Cremant de Loire "Carte Turquoise," NV, 50% Chenin Blanc, 50% Cabernet Franc ($21): "The presence of green apple and golden raspberry pairs incredibly well with the mix of cheeses and black sesame. Add the light acidity from this sparkling wine and it is a great match." --Michael Velo, bubbly expert from the Carriage House Restaurant in Chicago