Goat Cheese, Caramelized Onions & Prosciutto Flatbread Bites


Goat Cheese, Caramelized Onions & Prosciutto Flatbread Bites 

2 Tbl. olive oil, plus additonal for drizzing

1 large onion, sliced

1/4 tsp. salt

1/4 cup water

All-purpose flour, for dusting

1 package (about 14 oz.) refrigerated pizza dough

2 oz. goat cheese

4 slices prosciutto

1/2 tsp. fresh thyme

Preheat oven to 450 degrees.  Line baking sheet with parchment paper.

Heat 2 tablespoons oil in large skillet over medium heat.  Add onion and salt; cook about 18-20 minutes or until deep golden brown, stirring halfway through cooking.

Roll out dough into two (2)  9×5 inch rectangles on lightly floured surface.  Transfer dough to prepared baking sheet; top with onions, goat cheese and prosciutto.

Bake 12 minutes or until crust is golden brown and prosciutto is crisp.

Drizzle with additional oil and sprinkle with thyme.  Cut each flatbread into 12 portions.

(Recipe: “Goat Cheese, Caramelized Onions and Prosciutto Flatbread Bites”, was in “Flatbread: Recipes For Appetizers, Meals and Desserts”; 7/19/16)


Rustic Tomato Cheese Tart

Rustic Tomato Cheese Tart

Rustic Tomato Cheese Tart

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at



My fresh tomato tart is perfect when you want to taste of summer any time of yearThe crust stays nice and crisp and the toppings are bursting with garden-fresh flavor!

                Moji Dabney                                      Egg Harbor Township, New Jersey


Rustic Tomato Cheese Tart Recipe

Rustic Tomato Cheese Tart

7 sheets phyllo dough (14×9 inches)

1/3 cup olive oil

7 Tbsp. crumbled goat cheese

1 cup thinly sliced sweet onion

1 cup (4 oz.) shredded fontina cheese

4 plum tomatoes, thinly sliced

2 Tbsp. minced chives

1 Tbsp. minced fresh basil or 1 tsp. dried basil

¼ tsp. salt

¼ tsp. pepper

Place one sheet of phyllo dough on a parchment-lined baking sheet.  Brush with oil and sprinkle with 1 Tbsp. goat cheese.   (Keep remaining phyllo covered with plastic wrap and damp towel to prevent it from drying out).  Repeat layers, brushing oil all the way to edges.

Sprinkle onion over top to within 1 inch of edges; sprinkle with fontina cheese.  Arrange tomato slices in a slightly overlapping pattern over fontina cheese.  Sprinkle with chives, basil, salt and pepper.  Bring up edges of tart over filling.

Bake at 375 F. for 30-35 minutes or until is golden brown.            12 servings


(Recipe for Rustic Tomato Cheese Tart was in tasteofhome.com)