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Goat Cheese, Zucchini & Basil Flatbread with Raspberry Sauce

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This beautiful flatbread looks impressive, but is dead simple to make.

Makes: 1 flatbread (8 slices)

Ingredients:
  • 12 oz. raspberry beer
  • 1 6-oz. package fresh raspberries
  • 2 tablespoons granulated sugar
  • 1 7- to 8-oz. flatbread
  • ¼ cup extra-virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 cup crumbled goat cheese
  • 1 cup zucchini ribbons
  • ¼ cup shredded fresh basil

Instructions:

 1. In a medium saucepan, combine beer, raspberries and sugar. Bring to a boil over high heat. Reduce heat to a simmer. Cook, stirring occasionally, for 25 to 30 minutes, mashing the raspberries until reduced to about ½ cup. Watch closely at the end to prevent burning. Pour through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. (Some seeds will go through the sieve; that’s OK.) Set aside.

2. Preheat broiler.

3. Place flatbread on a large baking sheet. Brush with half the oil and sprinkle with salt and pepper. Broil until browned, 2 to 3 minutes. Flip the flatbread and brush with the remaining oil. Broil until browned, 2 to 3 minutes more.

4. Spread the raspberry mixture on the flatbread. Top with zucchini, goat cheese, then basil. Cut into slices and serve.


 

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