Summer Flatbread with Walla Walla Onions, Goat Cheese & Speck Recipe

Summer Flatbread with Walla Walla Onions, Goat Cheese & Speck

Serves 3-4 as a light meal; 8-10 as an appetizer


  • 2 Tbsp butter or Metropolitan Market Extra Virgin Olive Oil
  • 2 cups sliced Walla Walla sweet onion, 1 large onion
  • 3 to 4 (6-inch) Metropolitan Market Bakery Flatbreads (pita or naan)
  • 2 to 4 Tbsp Metropolitan Market Extra Virgin Olive Oil
  • 1 (4 oz) log Metropolitan Market Goat Cheese (original)
  • 1/4 cup heavy whipping cream
  • 2 Tbsp thyme leaves
  • 6 - 8 slices Metropolitan Market Speck or Prosciutto
  • Salt and pepper, to taste
  • Garnish:
  • Fresh arugula, thyme, or parsley


  1. Melt butter (or olive oil) in a large skillet over medium-low heat. Add onions and cook for 15 to 20 minutes or until onions are very soft and golden brown. Cool slightly.
  2. Preheat oven to 400°F.
  3. Place flatbreads on a large baking sheet, brush with olive oil. Mix goat cheese and cream (beat with an electric mixer if you like). Spread mixture over flatbreads, top with caramelized onions and speck slices. Sprinkle with thyme, salt, and pepper.
  4. Bake for 10 to 15 minutes or cheese is bubbling and edges of bread are toasted.
  5. Sprinkle with arugula. Cut into pieces. Serve warm.

Ratings and Reviews

Printing Options

Rate and Review

We invite you to pull up a seat at our table and share your thoughts on this dish. The comments section is here to help you and the food-passionate community have a great cooking experience. It's all about the delicious food, so let's get cooking!

My Met Market