Add this to your summer-entertaining menu; it’s sure to
please!
Caramelized Onions, Cheese and Za'atar Spread for Middle Eastern Bread Salad |
Caramelized Onion, Cheese and Za’atar Spread for
Middle Eastern Bread Salad
Ingredients:
1 medium yellow or white onion, thinly sliced1 cup fresh Mozzarella or Jack cheese, shredded
½ cup ricotta cheese
2-3 cloves minced garlic
1 tsp. za’atar (Middle Eastern spice mixture)
1 Tbsp. lemon juice plus 1 tsp. lemon or orange zest
1 tsp. sesame seeds, optional
2-3 Tbsp. chopped flat-leaf parsley
Sea or Kosher salt, coarse black pepper, and dried oregano, to taste
Unsalted butter or Olive oil (for cooking the onions)
Preparation:
1. Preheat
oven to 400°F.Caramelized onions |
2. Add 2 Tbsp. butter or olive oil in a medium pan; add onions and cook until caramelized to a golden brown. (Be careful not to burn the onions.) Remove from heat and cool slightly.
3. In a medium bowl, combine caramelized onions, cheeses, and remaining ingredients, mixing until smooth.
Onion, Cheese and Za'atar Topping |
5. Remove bread from oven and cut into wedges. Top bread with your choice of thinly sliced cucumbers, radishes, green onion, chopped tomato, Greek or black olives, and/or your choice of mixed greens or chopped spinach, if desired. Sprinkle with fresh mint, drizzle with olive oil; top with additional za’atar or paprika, if desired.
Robyn's Notes: I used Toufayan's Wholesome Wheat Flatbread as the base. There was enough onion-cheese topping to cover 3 (7-inch) flatbreads. The flatbreads were placed on parchment-lined baking sheets and baked at 375°F for about 8 minutes. A pizza wheel was used to cut them into wedges as they were served as an appetizer. These can also be served for lunch with a tossed salad.