Directions

1. Start by preparing the balsamic glaze. Combine balsamic vinegar and brown sugar in a saucepan, cooking over medium heat, stirring constantly until sugar has dissolved.
2. Bring the balsamic glaze to boil, reduce heat to low and simmer until glaze is reduced by half (about 20 minutes). Set aside.
3. Meanwhile, preheat the oven to 400° F.
4. In a large saucepan, add butter, mushrooms and onions and sauté over medium-high heat until softened. Add thyme, salt and pepper and sauté. Turn off heat and set aside.
5. Brush the tops of the Naan with olive oil, and top with the sautéed mushroom-onion mixture.
6. Liberally sprinkle Woolwich Dairy Original Soft Fresh Goat Cheese Crumbles on top.
7. Place flatbreads on a parchment lined baking sheet and bake for 6-8 minutes. Remove from oven, and drizzle balsamic glaze on top for the finish!