Flatbread with camembert

Name: Flatbread with camembert
Yield: 4
Ingredients: 1 Large onion; 2 Tbsp Olive oil; 1 tsp Salt and pepper; 2 tsp Sugar; 1 splash Red wine vinegar; 1 Flatbread, 24cm long; 100 g Camembert; ½ cup Small basil leaves, or finely shredded baby rocket

for 4 people

Jan Bilton

Food writer and cookbook author.

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Ingredients

1	Large onion
2 Tbsp	Olive oil
1 tsp	Salt and pepper
2 tsp	Sugar
1 splash	Red wine vinegar
1	Flatbread, 24cm long
100 g	Camembert
½ cup	Small basil leaves, or finely shredded baby rocket

Directions

Peel and halve the onion lengthwise. Thinly slice into halfmoons. Sauté in half the olive oil on low heat until golden and soft. Add the seasonings and sugar and cook for another 2 minutes. Add the vinegar and cook until evaporated. Cool.
Preheat the oven to 200°C.
Place the flatbread on an oven tray. Brush with the remaining olive oil. Top with the onion.
Cut the camembert into small slices and place on top of the bread. Bake for about 8 minutes. Remove to a serving board. Top with the basil. Cut into fingers to serve.