Active preparation time: 5 minutes
Total time: 10 minutes
- 1 flatbread skin, about 12" x 5" (30 cm x 13 cm)
- 1–2 oz (28–57 g) goat cheese
- 1 side boneless smoked trout, crumbled
- 2 Tbs capers
- 2 Tbs red onion, sliced
- 2 Tbs basil chiffonade
- Kosher salt
- Freshly ground black pepper
Preheat the oven to 500°F (260°C). Using the back of a spoon, spread the goat cheese on the flatbread. Spread the crumbled trout, capers, and red onion liberally and evenly over the goat cheese.
Bake until the flatbread begins to brown. Remove from the oven, and spread the basil evenly over the flatbread. Season to taste with salt and pepper.
Pairing Suggestions: New Belgium Abbey (Fort Collins, Colorado), Allagash Dubbel (Portland, Maine), St. Bernardus Prior 8 (Watou, Belgium)
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