Musselman's sent me some of their apple butter in preparation for grilling season, my first instinct was to use it in a marinade or some BBQ sauce. I even went so far as to select a sauce from Musselman's extensive list of recipes, when I decided to change gears a bit and use it on my favorite grilled flatbreads.
Musselman's has offered to send one of my readers their very own jar of apple butter, along with a sauce mop, and recipe cards.
Serena, send me an email at firstname.lastname@example.org so that I can get your prize to you!
P.S. The winner for the Champion tshirt was announced in the original post.
Two Years Ago: Spicy Stuffed Mushrooms
Three Years Ago: Grilled Fattoush
Bacon Apple Butter Flatbreads with Caramelized Onions and Gouda
-1 batch of grilled flatbreads (could also make on pizza dough)
-2 onions, thinly sliced
-3 tbsp olive oil
-2 tbsp balsamic vinegar
-1/3 cup bacon, cooked and crumbled
-1/3 cup chopped pecans
-1/2 cup Musselman's apple butter
-1 cup smoked gouda, shredded
-1 cup spinach, finely chopped
1. While flatbreads are grilling, heat olive oil in a large pan over medium heat. Add onions and cook for 20-30 minutes, until beginning to brown and caramelized. Add balsamic, stirring to combine, and cook for an additional 10 minutes.
2. Spread a thin layer of apple butter on each grilled flatbread. Sprinkle bacon and pecans evenly over flatbreads. Top with gouda, divided between flatbreads. Place on baking sheets and broil on high until cheese melts.
3. Top flatbreads with caramelized onions and finish with spinach. Cut into slices and serve.