Clover Sprout & Caramelized Onion Flatbread with Balsamic Reduction

Pair with roasted vegetables for a light, yet well rounded meal. For a vegan alternative, swap in dollops of vegan ricotta or whipped vegan cream cheese for the goat cheese.

Serves 4 (serving size: 1 flatbread half)

Ingredients

• 1 cup balsamic vinegar
• 2 whole wheat flatbreads
• 2 medium yellow onions, halved and thinly sliced
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp freshly ground black pepper
• 4 oz soft goat cheese
• 2 cups organic clover sprouts
• 2 tsp chopped fresh thyme

Directions

1. In a small saucepan, bring vinegar to a simmer over medium heat. Reduce heat and simmer 10-15 minutes, stirring occasionally, until vinegar thickens into a syrupy consistency. Remove from heat and set aside.
2. Heat a medium skillet over medium-low heat. Add oil to pan; swirl to coat. Add onions, salt, and pepper; cook 20 minutes or until onions are golden brown.
3. Preheat the oven to 375°F. Place flatbreads on a baking sheet. Spread caramelized onions evenly over flatbreads. Crumble goat cheese evenly over onions. Bake flatbreads 10-12 minutes, or until the edges are slightly crisp and cheese has melted.
4. Remove from heat; top with clover sprouts and thyme. Drizzle flatbreads with reserved balsamic reduction. Cut flatbreads in half; serve immediately.