Festive Flatbread
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Soft sourdough flatbread topped with creamy goats cheese, red currant jelly, thyme, sage and shallots.
Soft sourdough flatbread topped with creamy goats cheese, red currant jelly, thyme, sage and shallots.
This savoury, sweet, and tart dish is perfect for Christmas gatherings or bar menus.
Servings: This recipe makes 1 serving (can be shared)
Ingredients:
- (92916) Oval Sourdough Wrap - 1 wrap
- (16948) Goats Log - 60g, crumbled
- (26677) Redcurrant Jelly - 1 tablespoon
- 1 small shallot, thinly sliced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh sage, chopped
- Olive oil for drizzling
- Salt and pepper to taste
- Optional: A handful of arugula or microgreens for garnish
Instructions:
- Preheat the Oven: Preheat your oven to 200°C (390°F).
- Prepare the Flatbread: Place the (92916) Oval Sourdough Wrap on a baking sheet. Lightly drizzle with olive oil and season with a pinch of salt and pepper.
- Add the Toppings: Evenly spread the crumbled (16948) Goats Cheese on the flatbread. Add the thinly sliced shallots, fresh thyme, and sage.
- Drizzle with Redcurrant Jelly: Warm the (26677) Redcurrant Jelly slightly to make it easier to drizzle. Drizzle it over the toppings, ensuring an even distribution.
- Bake the Flatbread: Place the flatbread in the preheated oven and bake for 8-10 minutes, or until the edges are golden and the goats cheese is slightly melted.
- Garnish and Serve: Remove from the oven and allow to cool slightly. If desired, garnish with fresh arugula or microgreens. Slice the flatbread and serve warm.
Tips:
- For a touch of extra sweetness, add a few dried cranberries or figs.
- Add a pop of freshness by scattering over fresh pomegranate seeds.
- If you prefer a stronger flavor, substitute the goats cheese with a sharp blue cheese.
