Yield: 4 Servings
Ingredients:
4 oz goat’s cheese (, i.e. chevre)
2 tbls finely minced mixed herbs (basil,
thyme, parsley, chives, oregano, rosemary)
1 ea zest of lemon
coarse salt and pepper
good extra virgin olive oil
Method of
Preparation:
·
Place crumbled goat’s cheese atop
the flatbread.
·
Sprinkle with mixed herbs.
·
Drizzle with a few drops of
olive oil.
Crisp Rosemary
Flatbread
Ingredients:
1 3/4 cup white whole wheat flour
1 tbls chopped rosemary
1 teasp baking powder
3/4 teasp salt
½ cup
water
1/3 cup olive oil plus more for brushing
sea salt
Method of
Preparation:
·
Preheat the oven to 450
degrees.
·
Stir together the flour, baking
powder, salt, and chopped rosemary in a bowl. Make a well in the center and
pour the water and olive oil into the well. Use a wooden spoon to gradually
incorporate the flour into the liquid, stirring until it comes together into a
dough. Turn the dough out onto a work surface and knead it 4 or 5 times.
·
Divide the dough into 3 pieces.
Take one piece and roll it out on a piece of parchment paper until it's a thin
round, about 10 inches in diameter. The shape doesn't have to be perfect -
you're going for rustic here. Keep the remaining pieces of dough covered with a
slightly wet towel.
·
Right before you're ready to
bake the first round, brush it with additional olive oil and sprinkle it with
some of the rosemary and sea salt. Transfer the entire piece of parchment with
the dough on it into the oven (onto the baking sheet) Bake for 8-10 minutes,
until browned around the edges and crispy. Transfer to a rack to cool (discard
the parchment), and repeat with the remaining 2 pieces of dough (don't oil or
salt them until just before baking.)
·
Break into pieces before serving.
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