When Jay and I were first dating, he worked at a restaurant. It was a sad time for me, mainly because he worked Thursday, Friday, and Saturday nights until 12 or 1, so if I did get to see him it was super late at night, he was starving and exhausted, and I’d usually consumed too much boxed wine to be of any use to anyone.
Except for that, when I drink, I think I’m a FABULOUS cook. That’s why I have this blog!
Not really. On night, though, we were both tired and Jay was starving and I was trying to impress him to make him like me, so I made some flatbread pizzas I’d copied from a work trip – the Gaylord Texan in Grapevine, TX has these fabulous flatbread appetizers, and my favorite one had a combination of goat cheese, sundried tomatoes, and caramelized onions. Fabulous!
Goat Cheese Flatbreads
As with most things I write about, this is more of a method than a recipe. I almost always make these the same way, but I’ve switched up the cheese before, added fresh herbs and nuts, and fresh spinach right at the end is particularly delicious. In general, though, here’s what I use for these flatbreads:
- goat cheese
- mozarella cheese
- flour tortillas (6 or 8 inch is good for a meal for one person)
- olive oil
- crushed red pepper
- sundried tomatoes