FETA & FIG NAAN TANDOORI
Makes 1 Flatbread
1 Flat Naan Tandoori
2oz. Fig Jam
1 oz. crumbled Feta cheese
2 oz. shredded mozzarella cheese
3 tablespoons mayo
1 teaspoon curry powder
1 small red onion thinly sliced
¼ cup apple cider vinegar
¼ cup Ferrante’s Grand River Valley Vidal Blanc
¼ cup sugar
5 peppercorns & a pinch of salt
PICKLED ONIONS DIRECTIONS:
Place all listed ingredients into a bowl, mix and refrigerate for 1 hour. Remove peppercorns.
Whisk together mayo and curry powder until blended evenly. Set aside.
Preheat oven to 400 degrees. Place the Naan Tandoori bread in a pizza pan, spread fig jam onto the Tandoori bread in a thin layer. Sprinkle with Feta, mozzarella, provolone cheese and pickled onions. Bake for 8-10 minutes or until cheese has melted. Remove from oven and drizzle the curry mayo over the Tandoori. Serve with a glass of Ferrante’s Grand River Valley Vidal Blanc.