brat & balsamic flatbreads #oktoberfest
October is my favorite month of the year! So many good things are in October…for starters, there’s my birthday. Then the leaves change color, the weather turns to a cool crisp fall, extra blankets are pulled out from the back of closets. But the best part are the festivals – fall festivals, halloween celebrations, and Oktoberfest!! Born and bred in Wisconsin, I’m of German heritage and Oktoberfest has always been a time of celebration. Good beer and great German food, you just can’t beat it!
The food is the best part of it all for me. I was raised on brats and a good brat with spicy mustard and sauerkraut brings me back home in an instant. A brat tub is a necessity for every Oktoberfest party I’ve ever thrown. But sometimes I like to get a little creative and serve my brats in an unexpected way. They’re so much more versatile than just being served in a bun…like the way I’ve served them here, for instance. Brats and balsamic go surprisingly well together, I’ve served brats on toothpicks with a balsamic syrup (reduction) in a small bowl for dipping – it’s to die for and so simple! It’s always the first thing to go when I serve them and I make sure I make certain I have enough to fill several platters. Here I’ve browned slices of already cooked brats – I used the Saag’s brand and highly recommend it – and served them up on flatbread with spicy caramelized onions, goat cheese and a drizzle of balsamic syrup. So simple and easy, will feed your crowd of hunger Oktoberfest guests and can be assembled in a flash at the last minute. My kind of party food.
brat & balsamic flatbreads
- 1 package flatbread
- 3 T olive oil, divided
- 1 12 oz. package Saag’s Bistro Beer Bratwurst, sliced into bite-sized pieces
- 4 medium yellow onions, sliced into rings
- 1/2 cup balsamic vinegar
- 2 oz. goat cheese, crumbled
- 1 – 3 t hot sauce, to taste
- kosher salt and freshly ground black pepper
- Heat large skillet over low heat. Add 2 T olive oil, add onions. Cook onions, stirring occasionally, until caramelized and very soft, about an hour. Add hot sauce to taste, cook another two minutes. Remove from heat and set aside (should have about 2 cups total).
- Meanwhile, heat balsamic in a small saucepan and simmer until reduced to a syrupy consistency (2-3 tablespoons). Set aside.
- Once onions are finished, wipe out pan and heat over high heat. Add final T of oil, then add brat slices. Make sure all are flat against pan and allow to brown, about 2 minutes. Flip slices over and brown the other side. Set aside.
- Assemble flatbread: place caramelized onions over flatbread and spread to 1/2 inch from edge. Add brat slices and top with crumbled goat cheese. Bake in a preheated 400F oven for 10 minutes. Drizzle with balsamic syrup and serve immediately.