Gorgonzola, Brandy-Apple, Candied Pecan Flatbread

After going grocery shopping and picking out a bunch of random, yummy-sounding ingredients, I actually have something to cook with when I get hungry at 11:30 PM on a Saturday night. Here’s what I came up with tonight: the Gorgonzola, Brandy-Apple, Candied Pecan Flatbread… a mouthful in more ways than one.  

The Flavor Bible is really where I got the ingredient and flavor combinations. I looked up gorgonzola cheese and found honey, apples, brandy, sugar, olive oil, and thyme. The book was a Christmas present to myself and is a great companion to have when messing around in the kitchen. (There’s a cheaper Kindle version available too!)

I ended up using a thick slice of bread from a loaf I had made earlier in the day called ‘Three-Cheese Bread’ from our bread maker’s included Cookbook.. I’ll link the recipe when I get it online. It’s delicious.  This also gave me another excuse to use my oil/vinegar-sprayer contraption, a new kitchen favorite. 

Oil/Vinegar Sprayer [Click Picture to Buy — it’s amazing!]

Here’s what you gotta do to make this delicious treat:

For Candied Pecans, place pecans, butter, and brown sugar in small or medium saucepan.

Candied Pecans for the Gorgonzola, Brandy-Apple, Candied Pecan Flatbread

Heat on medium heat until butter is melted and pecans are lightly toasted (around 5 minutes). Stir often to coat the pecans in the sugar and butter.

Candied Pecans for the Gorgonzola, Brandy-Apple, Candied Pecan Flatbread

Drain on cooling rack for later.

Candied Pecans

For the Brandy-Apples, add brandy, apples, salt, and honey into the same saucepan from earlier, and heat on medium high until boiling. Stir and reduce heat to medium-medium low until simmering. Cover and cook for around 10 minutes. Stirring occasionally until the apples are soft.

To assemble flatbreads, lightly coat bread with olive oil. Lay 4 brandy-apple slices on each toast. Top with strips of steak, gorgonzola cheese, candied pecans, and thyme.

Split toppings between the two flatbreads and place in preheated oven.  Heat for about 10 minutes.  You may want to turn the broiler on at the end to get the toppings hotter. (I always do!)

Gorgonzola, Brandy-Apple, Candied Pecan Flatbread

Gorgonzola, Brandy-Apple, Candied Pecan Flatbread

Gorgonzola, Brandy-Apple, Candied Pecan Flatbread

2015-01-04 19:30:55

Serves 2

A delightful surprise to your 'taste-senses', this Gorgonzola, Brandy-Apple, Candied Pecan Flatbread is a mouthful in more ways than one.

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Prep Time

10 min

Cook Time

25 min

Total Time

35 min

Prep Time

10 min

Cook Time

25 min

Total Time

35 min

For Candied Pecans

1 Tbsp. butter

1 Tbsp. brown sugar

1/4 cup pecan halves, roughly chopped

For Brandy-Apples

2 Tbsp. Brandy

1 Tbsp. Honey

8 Apple slices, thin (around 1/8 inch)

1/4 tsp. salt

Assembly

2 thick slices bread or flatbread

1/2 - 1 Tbsp. olive oil

1/4 tsp. thyme

1/4 cup gorgonzola cheese

6 oz. leftover steak, sliced into strips

For Candied Pecans

1. Place all ingredients in small or medium saucepan and heat on medium heat until butter is melted and pecans are lightly toasted (around 5 minutes). Stir often to coat the pecans in the sugar and butter. Drain on cooling rack for later.

For Brandy-Apples

1. Place brandy, apples, salt, and honey into same saucepan and heat on medium high until boiling. Reduce heat to medium-medium low, and simmer around 10 minutes, covered.

Assembly

1. Lightly coat bread with olive oil. Lay 4 brandy-apple slices on each toast. Top with strips of steak, gorgonzola cheese, candied pecans, and thyme.
2. Split toppings between the two flatbreads and place in preheated oven. Heat for about 10 minutes, and you may want to turn the broiler on at the end to get the toppings hotter (I always do!).

By Whitney

Adapted from thatsquareplate.com

Adapted from thatsquareplate.com

That Square Plate https://www.thatsquareplate.com/