ROASTED GARLIC & SWEET ONION JAM ON FLATBREAD
Years ago, I started a "tradition" on New Year's Day. Instead of making a full-blown meal, I make an assortment of appetizers (or tapas). Each person gets to request one or two of their favorites (Dave likes bacon-wrapped dates; Jocelyn likes tomato/basil salad; I like bruschetta). But then I include at least one new appetizer. This Roasted Garlic & Sweet Onion Jam on Flatbread was one of them one year, and it was well received.
1 garlic bulb
1 T. olive oil
1 c. vidalia onion, finely chopped
1/2 c. sugar
1/2 Granny Smith apple, finely chopped
1/2 c. balsamic vinegar
Preheat over to 400 degrees
Cut top off garlic bulb, remove as much papery skin as you can, place on cooking sheet and drizzle with olive oil, roast 35 to 40 minutes (until tender)
Squeeze cloves and juice into a saucepan, all the rest of the ingredients and bring to a boil, stirring occasionally
Reduce heat to a simmer and cook, uncovered, for 30 minutes, until sauce is thickened.
You can serve this jam either warm or at room temperature
Spread atop flatbread; cut flatbread into strips
(Optional) Sprinkle goat cheese crumbles on top