You’re new favorite appetizer for summer entertaining is here…Grilled Cherry Flatbread
It’s happening! It’s cherry season and I’m 100% ready. I’ve been waiting for 11 months for this and I cannot be stopped. Yes, I’m absolutely the lunatic you see at the farmers market charging to the cherry vendor at 7:30am before the market opens. I’m the girl who buys 5 pounds of cherries every week and doesn’t share them with a single soul. I’ll hide them in the back of the fridge so my husband doesn’t see them. I’ll be sure to eat them before company comes over so there’s no danger of sharing. No judgement… it’s literally my favorite time of year. Also it coincides with my birthday next week… coincidence, I think not.
There are few exceptions when I’ll share some cherries with friends and this Grilled Cherry Flatbread is one of them. It’s great when there are only a handful or so cherries left and you need to whip up a snack with minimal effort. Most everything involved in this is probably sitting in your fridge right now. Shall we get into it? FlatOut Flatbread, any flavor will do! It just gets a little time on the grill to crisp it up and then we move on to the goat cheese. There’s a slathering of goat cheese on top of the FlatOut Flatbread because that tangy delicious cheese needs to have it’s moment. Throw on some caramelized onions for a sweet kick. On top of that there are some halved cherries and some farmers market spinach to give it that burst of freshness. Game over. That’s all she wrote. Told you this was the easiest snack known to man!
Feel free to get creative if you want. Any summer fruit would work if you happen to eat all your cherries before you start the recipe – apricots, peaches, nectarines, strawberries. you name it… And you can use any of the varieties of the FlatOut Flatbread available!
- 1 tablespoon olive oil, plus more for brushing
- 2 yellow onions, thinly sliced and caramelized
- ½ cup cherries, halved
- 1 cup bloomsdale spinach
- Kosher salt and freshly cracked black pepper
- 1 large FlatOut Traditional Flatbread
- 6 ounces goat cheese, at room temperature
- Pinch of crunchy sea salt such as Maldon
- Prepare a gas or charcoal grill to high heat. Brush the grill with a bit of oil.
- Place the flatbread directly onto the grill. Grill the dough for about 1-2 minutes with the lid closed. Using a pair of tongs, lift the lid, and flip the flatbread over onto the other side and cook for about 2 minutes more. The flatbread should have grill marks on both sides.
- Once the flatbread is grilled, remove it from the grill and place it back onto the baking sheet.
- Brush olive oil over the pizza and slather with goat cheese all over the bottom, leaving a ½ inch for the “crust”. Sprinkle on top with the caramelized onions, halved cherries and bloomsdale spinach. Season with salt and pepper and cut into pieces as an appetizer. Serve immediately.