This gooey, crispy grilled onion and swiss flatbread makes the perfect shareable summer appetizer!
- 2 flatbread rounds (naan can be substituted)
- 2 onions, peeled and sliced into rounds
- 3 Tbsp extra virgin olive oil, divided
- kosher salt and pepper
- 7 oz Finlandia Swiss Cheese, 10 slices (1 pkg)
- 2 Tbsp honey or honeycomb
- 1 Tbsp fresh thyme, minced
- 1 Tbsp chives, minced
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Be sure all of your ingredients are prepped and ready. Heat a grill to med/high heat and brush the onion slices with 1 Tbsp of olive oil. Season lightly with salt and pepper.
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Grill the onions until softened and browned on both sides, flipping once. Remove to a plate.
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Brush the flatbread on both sides with 1 Tbsp of olive oil and sprinkle with salt and pepper. Lay the flatbread on the grill and grill for 1-2 minutes.
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Remove the flatbread from the grill and top (on the grilled side) with the swiss cheese, onions (breaking up the rounds), honey, and thyme. Season lightly with salt and pepper.
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Turn off one side of the grill and leave the other side on med/high. Place the topped flatbreads on the cool side of the grill, close the top, and grill until the flatbread is golden and toasted around the edges and the cheese is melty, about 3-4 mins.
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Drizzle with reserved olive oil, sprinkle with chives and a pinch of salt. Slice and serve.
- Finlandia Swiss cheese pairs perfectly with the onions and sweet honey, but Finlandia Cheddar Gruyere or Gouda slices would make a tasty swap.
- If you can't find regular flatbread rounds, naan makes an excellent substitution.
- If you use honeycomb, chop up the comb and mix it with a little runny honey so it's easy to drizzle.
- An indirect cooking method is ideal for this flatbread so the bottoms don't burn and the cheese is melty and gooey for serving.
- A sprinkle to salt to finish makes this flatbread sing.