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Onion Flatbreads with Gorgonzola and Walnuts
Nb persons: 6
Yield:
Preparation time: 15 minutes
Total time: 20 minutes
Source:
| 3 tsp | extra-virgin olive oil |
| 2 ripe but firm Bartlett or Bosc pears, halved and thinly sliced | |
| 1 med | yellow onion, halved and thinly sliced |
| 4 lavash flatbreads or whole wheat pitas | |
| ½ tsp | sea salt |
| ½ c | coarsely chopped walnuts |
| ½ c | crumbled Gorgonzola cheese |
| ½ c | loosely packed fresh basil leaves, stacked, rolled, and thinly sliced crosswise |
1. HEAT 2 teaspoons of the olive oil in a large skillet over medium heat. Add the pears and onion and cook, stirring occasionally, until the pears are golden brown and juicy, 3 to 4 minutes. Turn off the heat and set the pan aside.
2. HEAT a nonstick ridged cast iron grill pan over medium-high heat. Cook the flatbreads or pitas on both sides until they have grill marks. Transfer them to a platter and brush one side with the remaining 1 teaspoon olive oil and sprinkle with the salt. Top with the pear-onion mixture, walnuts, Gorgonzola, and basil. Cut into thirds and serve warm.
NUTRITION (per serving) 320 cal, 9 g protein, 45 g carb, 5 g fiber, 12 g fat, 3 g sat fat, 499 mg sodium
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