Feta & Fig Naan Tandoori

FETA & FIG  NAAN TANDOORI

Makes 1 Flatbread

INGREDIENTS:

1 Flat Naan Tandoori

2oz. Fig Jam

1 oz. crumbled Feta cheese

2 oz. shredded mozzarella cheese

3 tablespoons mayo

1 teaspoon curry powder

 

PICKLED ONIONS

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.

 

CURRY MAYO:

Whisk together mayo and curry powder until blended evenly.   Set aside.

 

DIRECTIONS:

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.