0 - Extra virgin olive oil, for brushing
0 - salt and black pepper
2 tbsp red wine vinegar
400 g pre-cooked flatbread (preferably garlic flavoured)
80 g goats' cheese, crumbled
1 large handful of fresh parsley, chopped
1 Heat a barbecue or grillpan to a low heat and thread the shallots onto skewers. Lightly brush with oil and season well with salt and pepper. Cook, turning often, for 15-20 minutes until soft and caramelised. Remove from the skewers and drizzle with the vinegar.
2 Heat the flatbread on the barbecue for a minute until warmed through, then spread over the goats' cheese.
3 Remove the bread from the barbecue and add the shallots. Use the back of a fork to press the shallots down so they spread over the top. Sprinkle over the parsley and slice to serve.