SUMMER LIGHT FARE - FLATBREADS

Flatbreads come in many varieties, and are always made with flour, water, salt, yeast (if leavened) and rolled into flattened dough. Corn flour, wheat flour, olive oil, butter, milk, yogurt, and many other ingredients are used in different versions of a flatbread. The thickness of the bread is at your discretion and can be baked in an oven, fried or grilled. Examples of flatbreads from different parts of the world are pita (Middle East), naan (India), tortilla (Mexico), and focaccia (Italy), amongst many other varieties.

Summer fun comes with barbecues, family gatherings, celebration parties, and more. Flatbreads make a nice appetizer as people arrive and can also complement a barbecue of ribs, hot dogs, grilled chicken and burgers. There are so many varieties to experiment with, but here are two favorites of mine that always pleasantly satisfy my guests. A crisp Caesar salad is a wonderful menu item to go along with your flatbreads.

Mozzarella, tomato, pesto flatbread topped with fresh arugula:

Ingredients:

1lb of fresh mozzarella

1 cup of grape tomatoes or sliced Campari tomatoes

1/3 cup of pesto

Extra virgin olive oil

Locatelli cheese

1 cup of fresh arugula or basil leaves

Ground pepper

Directions:

For simplicity and quickness, use “Brooklyn Bred Pizza Crust” - 2 in a package

Bake in oven at 375 degrees till bottom gets a little toasty

Spread some pesto on top of flatbread

Cut mozzarella into cubes and spread on the flatbread

Slice tomatoes and place on the flatbread

Drizzle with EVO

Sprinkle Locatelli cheese on top & black pepper

Bake for about 15 minutes till cheese is melted

Top with fresh arugula or basil after flatbread is out of the oven

Gorgonzola cheese, sliced dried figs, red onion flatbread topped with prosciutto:

Ingredients:

1lb of crumbled gorgonzola cheese

8 dried figs or a fig spread

2 slices of red onion

Extra virgin olive oil or truffle oil

10 leafs of fresh basil

1/8lb or fresh prosciutto

Directions:

Use “Brooklyn Bred Pizza Crust” or whatever dough you prefer

Bake at 350 degrees till bottom gets a little toasty

Toss gorgonzola cheese and spread on the flatbread

Slice figs and place on the flatbread

Chop red onion and toss on the flatbread

Drizzle with oil and ground black pepper

Bake for about 15 minutes till cheese is melted

Place the basil leaves on the flatbread

Take slices of prosciutto and place on flatbread after it’s out of the oven

Slice into small rectangles and serve. Simple, lovely presentation, and

wonderful flavor to satisfy all! Serve with a rose wine or a sancerre or a Summer IPA.