Wild Fig Flatbread with Goats Cheese

Ingredients 4 Medium sized Lemon Thyme Flatbreads (minus the lemon), not baked yet (see recipe here) 3 Large Red Onions 4 Tablespoons of Wilson’s Balsamic Vinegar Wilson’s Extra Virgin Olive Oil 4 Figs 50g Walnuts 75g Goat’s Cheese (soft, without rind) Handful of Rocket Leaves Thyme, Pepper & Sea Salt Method: Slice up the red […]

Ingredients

4 Medium sized Lemon Thyme Flatbreads (minus the lemon), not baked yet (see recipe here)
3 Large Red Onions
4 Tablespoons of Wilson’s Balsamic Vinegar
Wilson’s Extra Virgin Olive Oil
4 Figs
50g Walnuts
75g Goat’s Cheese (soft, without rind)
Handful of Rocket Leaves
Thyme, Pepper & Sea Salt

Method:

Slice up the red onion into thin strips, drizzle Wilson’s Extra Virgin Olive Oil into an oven tray, add the onion and stir in the Wilson’s Balsamic Vinegar. Keep in mind they will shrink a lot so don’t reduce the amount thinking it looks like it’ll be way too much.

Preheat the oven to 190°C fan.

Cover the tray with tin foil, parchment paper or a silicone mat/sheet and place in the oven for 45 minutes, stir the onions every 15 minutes.

Follow the instructions to make the Lemon Thyme Flatbreads (exclude the lemon), but only put them in the oven for 7 minutes instead of 15.

While the flatbreads are cooking we can prep the other ingredients that will be going on top: chop up the walnuts, tear up the rocket and slice your goat’s cheese. Wait to slice up the figs until the very end, then slice them into slices (a few mm thick).

Take the partially baked flatbreads out of the oven, cover with a nice layer of caramelised red onion, goat cheese walnuts and figs.

Put the layered flatbreads back in the oven for another 8-10 minutes, until the bread is fully baked.
Remove from the oven and add your rocket.