Recipe from Williams-Sonoma Cheese, by Georgeanne Brennan.Our fresh and simple tomato & feta bruschetta is the perfect appetizer for your next dinner party. Repeat with the remaining dough and toppings. Sprinkle with half of the oil, cut into pieces and serve. Slide the flatbread onto the hot stone and bake until the crust is bubbly and crisp on the bottom, 10-15 minutes. Sprinkle evenly with half each of the thyme and cheese, and dot with half of the olives. Arrange half of the tomatoes evenly over the dough. On a lightly floured work surface, roll out half of the dough into a rough oval about 12 inches (30 cm.) long and 1/4 inch (6 mm.) thick. Dust a rimless baking sheet with the cornmeal. Place a baking stone in the oven and preheat to 500✯ (260✬). Let the dough rise in a warm, draft-free place until doubled in bulk, about 1 hour. Form into a ball, transfer to a lightly oiled bowl, turn to coat, and cover the bowl with a damp kitchen towel or plastic wrap. Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 7 minutes. Add the olive oil, 2 cups flour and salt and pulse until a soft dough forms, adding more flour if needed to reduce stickiness. Transfer the yeast mixture to a food processor. In a small bowl, dissolve the yeast in 1 cup (8 oz./250 ml.) warm water (110✯/43✬), stir in the sugar, and let stand until foamy, about 5 minutes. (185 g.) French feta cheese, crumbledĢ0-24 oil-cured black olives, pitted and halved Cut it into pieces and serve it as an appetizer with a light, fruity white wine, such as Albarino or Pinot Grigio.įlatbread with Feta, Thyme and Oven-Roasted TomatoesĢ cups (10 oz./315 g.) all-purpose flour, or more as neededĦ oz. This beautiful flatbread is inspired by ingredients from the Mediterranean - the feta adds a salty, slightly tart taste that balances the sweet, smoky flavors of the oven-roasted tomatoes.
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