Rosemary Black Pepper pecans complement the cheeses and fresh thyme, and add dimension to the flavor of pickled onions.
Pickling is chic these days, perhaps because the salt and vinegar deliver a welcome break from too many sweet foods. Crisp pickled onions play off the sweet grapes and crunchy pecans in an uncommon and delightful combination of flavors and textures.
½cupWutta Nut! Pecans Rosemary Black Pepper pieces
1small bunch black or red grapesabout 15 grapes
1handful of pickled onionsabout 1/2 cup or to taste or 1/4 small red onion
4naan rounds
1cupshredded mozzarella cheese
4teaspoonsPecorino or Parmesan cheesegrated
2teaspoonsfresh thyme leaves
½teaspoonkosher salt
Pickled Onions
¼cupapple cider vinegar
½tablespoonsugar
¾teaspoonkosher salt
½red onionthinly sliced
Instructions
If using, at least one hour before serving, make the pickled onions as follows: Place all ingredients in a bowl and mix together. Let sit at room temperature for at least 1 hour, more if possible. Cover and store in the refrigerator. Can be made ahead up to 2 weeks. Drain onions before using. Alternatively, use fresh red onion.
Preheat the oven to 450 degrees Fahrenheit.
Chop the pecans.
Wash and slice grapes in half lengthwise
Thinly slice red onion, if using, then rinse under cool tap water and lightly sprinkle with salt to remove some of the bite.
Place naan rounds directly on the oven rack and pre-bake for 2 to 3 minutes per side. Remove the naan from the oven and allow to cool slightly.
Top each naan with about 1/4 cup shredded mozzarella cheese, a thin grating of Pecorino cheese, pecan pieces, grapes, and Pickled Onions. Garnish with thyme leaves and a sprinkle of kosher salt.
