Ingredients:
- 1/2 cup Divina Pitted Kalamata Olives, drained, halved
- 2 tbsp Extra virgin olive oil
- 1 tbsp Butter
- 2 cups Divina Caramelized Onions, drained
- 2-3 cloves Garlic, smashed
- 4-5 sprigs Fresh thyme, leaves pulled
- 1 Dried bay leaf
- 1 tbsp Worcestershire sauce
- 1 tsp Honey
- 2 Flatbreads, large
Directions:
- Preheat oven to 450°
- Heat olive oil and butter in large sauté pan over medium-low heat.
- Add onions, garlic, thyme, and bay leaf
- Season with salt and pepper, cover, and cook until fragrant, about 10 minutes
- Remove cover, add worchestshire sauce, olive brine, and honey and cook additional 20-30 minutes, or until golden and jam-like
- Place flatbreads into pre-heated 450° F oven and cook until slightly toasted. Divide onion mixture between flatbreads and top with chopped olives. Return to oven for 10-15 minutes or until flatbread is crusty.