Caramelized Onion and Spinach Flatbread with Mango Chutney
These hearty and flavorful flatbreads are great as appetizers or as a main course when paired with a seasonal salad.
2 Naan flatbreads (or other thick flatbreads)
2 large sweet onions (about 12 oz. total)
1/4 C. butter
pinch of salt
2 cloves garlic, minced
1+ C. baby spinach leaves
6 - 8 oz. shredded or finely diced Havarti cheese (or Fontina or Monterey jack)
1/4 C. Tait Farm Mango Chutney
Thinly slice the onions. Melt the butter over medium-low heat. Add the onions and a generous pinch of salt. Toss the onions to coat with the butter. Sauté the onions until they start to caramelize. (Don’t rush; this could take 20 minutes.) Add the garlic and stir for an additional minute or two. Place the flatbreads on a baking sheet. Sprinkle some of the cheese on each one. Set aside 1/3 of the onions. Evenly distribute the remaining onions over the flatbreads. Place a layer of spinach leaves over the onions, leaving gaps between the leaves. Place 1/2 tsp. dollops of the Mango Chutney over the top of the spinach and onions (about 12 little dollops on each flatbread). Sprinkle with the remaining cheese and onions. Bake at 375 degrees until hot and bubbly - 15-20 minutes.