Recipe Rosemary Flatbread With Blue Cheese Grapes And Honey

ROSEMARY FLATBREAD

Steps:

• Preheat the oven 400 degrees F. In a mixing bowl, dissolve the yeast in the water. Add 3 tablespoons of the olive oil, rosemary, garlic, flour, salt and cheese. Mix and knead well by hand until you have a smooth ball of dough. Place the dough in a greased bowl and cover with a damp cloth. Let the dough rise until double in size, about 1 hour. Turn the dough out onto a floured surface and punch down. Divide the dough into 4 pieces. Round each piece of dough. Using your fingers, flatten each round of dough, very thin. Brush each round with olive oil and sprinkle with cheese and kosher salt. Place the dough on a parchment lined baking sheet and bake for 10 minutes. Remove from the oven. Spread both sides of the bread with the horseradish mayonnaise. Layer the beef, cheese, red onions and tomatoes, in-between the bread. Place on a platter and serve with Zaps.

WALNUT AND BLUE CHEESE GRAPES

Steps:

• Line a small baking sheet or baking dish with parchment paper. Set aside.
• In a food processor, blend together the cream cheese, blue cheese, and heavy cream until smooth. Transfer to a medium bowl. Add the grapes and stir until coated with the cheese mixture.
• In another small bowl, mix together the walnuts, sugar, and parsley.
• Using a fork, transfer the grapes, one at a time, to the walnut mixture and, using clean hands, gently roll in the mixture until coated. Place the grapes on the prepared baking sheet. Refrigerate for 2 to 3 hours and serve.
• Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

BLACK GRAPE, BLUE CHEESE AND THYME FLATBREAD

Steps:

• Make the dough: In a large bowl, combine the flour and yeast with 1 tablespoon of the oil and 1/2 teaspoon of salt. Add 1/2 cup/120 milliliters lukewarm water and, using a sturdy spatula, bring the mixture together until it forms a shaggy mass.
• Transfer dough to a lightly oiled work surface and, with lightly oiled hands, knead for about five minutes, until soft and elastic. If it starts to stick to your work surface then just add a little bit more oil. Coat the dough ball very lightly in oil, transfer to a clean bowl, cover with a slightly damp cloth and leave in a warm spot for about 1 hour, until nearly doubled in size.
• While the dough is rising, make the topping: In a large sauté pan over medium-high heat, combine the grapes, 1/2 teaspoon star anise, 1/2 teaspoon cinnamon, 1 cup/240 milliliters water, the lemon zest and sugar. Cook for 13 to 15 minutes, stirring frequently and gently smashing the grapes with the back of a spatula until the consistency is jammy and the grapes have softened and begin to burst. Discard the lemon zest and stir in the cornstarch. Remove from heat and set aside to cool for 30 minutes.
• Heat oven to 500 degrees Fahrenheit/260 degrees Celsius.
• Place a large, sturdy baking sheet in the oven to heat. (A thin pan can warp at this high temperature.) Lightly oil a work surface and, using a rolling pin, roll out the dough to form a roughly 11-by-15-inch/20-by-40-centimeter rectangle (a bit smaller than the sheet pan). Use your hands to press the dough so that the edges are slightly thicker than the rest of the dough, like a pizza, to prevent juices from spilling over.
• Remove pan from oven, brush with 1 1/2 tablespoons of oil and lay the dough on top. Brush the edges of the dough with oil. Spoon the grape jam onto the center of the dough and spread outward, leaving a 3/4-inch/2-centimeter rim clear around the edges. Sprinkle with the remaining 1/2 teaspoon each of star anise and cinnamon. Bake for 12 to 15 minutes, or until crisp and browned.
• Remove from the oven and immediately scatter the blue cheese evenly over the top so it starts to melt. Sprinkle with the thyme and let cool 10 minutes. Transfer to a cutting board and cut while still warm. Serve warm (preferably) or at room temperature.

ROSEMARY SHORTBREAD

Steps:

• Heat oven to 325 degrees. In a food processor, pulse together flour, sugar, rosemary and salt. Add butter, and honey if desired, and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don't overprocess. Dough should not be smooth.
• Press dough into an ungreased 8- or 9-inch-square baking pan or 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.

ROSEMARY-BLUE CHEESE SHORTBREAD

Steps:

• In a large bowl, beat the blue cheese, butter, sugar and rosemary until well blended. Beat in flour (dough will be crumbly). Shape into two 7-in. rolls; coat with walnuts. Wrap each in plastic wrap. Refrigerate for 4 hours or freeze for up to 1 month., Cut into 1/4-in. slices; place on greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on wire racks., To use frozen shortbread: Thaw in the refrigerator. Cut and bake as directed. Store in an airtight container in the refrigerator.

GRAPE AND ROSEMARY FLATBREAD

Steps:

• Preheat the oven to 500˚F. Line a baking sheet with parchment paper and lightly dust with flour.
• Take the pizza dough out of refrigerator 30 minutes before using. With a sharp knife, cut the dough in half. Stretch the dough into two long rectangles (about 6x11 inches each) on the parchment paper. Brush with truffle oil. Sprinkle with rosemary, grapes, salt, and feta. Bake for 8 to 10 minutes. Remove from the oven and cut into slices.

ROSEMARY FLATBREADS

Steps:

• In a small bowl, dissolve yeast in 1/4 cup warm water; stir in honey. Add 1/4 cup flour; mix until almost smooth. Let stand 30 minutes or until bubbly., Place remaining flour, remaining warm water, oil, rosemary and salt in a food processor; add yeast mixture. Process until dough forms a ball. Process 1 minute more to knead dough, pulsing as needed., Transfer to a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Punch down dough. Turn onto a lightly floured surface; divide and shape dough into 6 balls. On greased baking sheets, pat each ball into a 5-in. circle. For topping, brush tops with oil; sprinkle with rosemary and salt. Bake 8-12 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled flatbreads in a freezer container. To use, thaw at room temperature or microwave each flatbread on high until heated through, 10-15 seconds.

ROSEMARY FLATBREAD

Steps:

• Preheat oven to 400 degrees.
• In a large bowl, stir together the water, yeast and honey.
• Add 1 cup of the flour.
• Beat well with a wire whisk until smooth and creamy.
• Let rest at room temperature for 5 minutes.
• Add 2 tablespoons of the olive oil, rosemary, sage, salt and a second cup of flour.
• Whisk hard for 3 minutes or until smooth.
• Add the remaining 1/2 to 1 cup of flour a little at a time with a wooden spoon until a soft, sticky dough is formed.
• Turn the dough out onto a lightly floured surface and knead lightly for 3 minutes.
• Coat a baking sheet with vegetable cooking spray.
• Place the dough on the baking sheet and shape into a 9-inch round that is 1-inch thick.
• Brush with the remaining 1 tablespoon of olive oil.
• Bake for 20-25 minutes or until golden brown.