I flip through magazines to get inspiration for work. I love editorial design and I’m so lucky my “9-5” allows me to immerse myself into layout design, photography, and how typography weaves throughout. I was pleasantly surprised to come across Sift, a publication by King Arthur Flour. I’m not a baker and in no way would be able to achieve their recipes — but this one stood out to me, so with some short cuts and alterations (apples for pears, Gouda for brie), I fell in love with this recipe.
As a food blogger, I’ve learned when a recipe is really successful. For example, I ate the entire thing with my camera still strapped to my neck, hunched over my tabled. Devoured. Ya’ll. It’s like candy. Success.
- Naan bread, original or wheat
- 1 Gala apple, thinly sliced
- 1 Granny smith apple, thinly sliced
- Gouda cheese (shown here: Kenny’s Farmhouse Cheese from Kentucky)
- 1/2 of 1 red or yellow onion
- 2 tbsp brown sugar
- 1 tbsp Cinnamon Pear Balsamic Vinegar from Herban Market
- 2 tbsp Olive Oil (Coratina from Herban Market, recommended)
- Black truffle sea salt (for garnish)
Preheat the oven to 350. Slice onion and saute with olive oil, salt and pepper until soft and brown on medium to high heat.
Lay naan bread on a pizza stone or baking sheet. Mix sugar & balsamic vinegar together. Brush naan bread with olive oil. Sprinkle the sugar and vinegar mix on top. Layer with caramelized onions, apple slices, and Gouda cheese.
Bake until the cheese is brown and bubbling. Serve with black truffle sea salt on top.