Vineyard Kitchen
Recipes
Serves 8
This flat bread plays well year round but for a burst of summer flavor, add some thinly sliced garden tomatoes. Like the zucchini, salt them ahead of time and allow them to drain to draw out some of their juices, but please do not squeeze or you will have a mess.
Yield: 4 Large Flat Breads
- Basic Seeded Flat Bread Dough with Toasted Seeds
- Extra Virgin Olive Oil
- 8 ounces fresh goat cheese, crumbled
- 1 tablespoon plus 1 teaspoon chopped fresh thyme leaves
- Freshly ground black pepper
- 2 cups pitted nicoise olives, sliced
- Fleur de Sel or similar sea salt
1. Drizzle the rolled flat bread generously with olive oil. Sprinkle the crumbled goat cheese over the top, dividing it equally between the flat breads.
2. Sprinkle the thyme leaves over the goat cheese and then grind fresh black pepper over. Sprinkle the olives over the top and then sea salt. Drizzle with more olive oil and bake as directed in the flat bread recipe above. Drizzle with more olive oil when the flat breads come out of the oven.
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