Crisp Flatbread With Watercress, Crescenza Cheese & Caramelized Red Onions

Serves 6-8 as an appetizer

Watercress is the star of this crisp lavash flatbread, which is really more like a thin cracker with toppings. You can use whatever soft mild cheese you have on hand, but the runny, slightly tangy cresenza works well here. The caramelized onions

2 tablespoons olive oil

2 tablespoons unsalted butter 2 small red onions, thinly

sliced Kosher salt and ground black

pepper, to taste

The flatbread 2 (2-ounce) rectangles of lavash, halved and each piece cut diagonally in half again to make 8 total pieces

Olive oil, for drizzling

Kosher salt, to taste ½ cup crescenza (stracchino)

cheese 1½ bunches watercress, root ends trimmed (about 2 lightly packed cups total)

Meyer lemon juice, to taste Grated Meyer lemon zest, for

garnish

To ions: together medium-lowand until sweet, make cookthe Melt about onionsin the slowly,the a large heat. 15-20 caramelizedoliveare stirring skilletAdd minutes. softenedoil and the often,over butter onions,on- Set and

asideTo the makeoven until to the ready350 flatbread: degrees.to use. PreheatDrizzle

olive pieces, oil and lightly sprinkleover the with lavashsalt. Bake

10-12 minutes until crisp and lightly

golden.

Spread each lavash wedge with

the cheese, then top with cara

melized onions and watercress.

Squeeze a little lemon juice over

the top, drizzle with olive oil and

season with salt. Finish with a little

bit of lemon zest. Serve immedi

ately.

Per serving: 159 calories, 5 g

protein, 10 g carbohydrates, 11 g fat

(5 g saturated), 22 mg cholesterol,

96 mg sodium, 1 g fiber.