Rosemary Flatbread – Day 6 of the 12 Days of Canapés – 2012

Rosemary Flat Bread

So here we are at the halfway point of our twelve days! This recipe just happens to be one of my very favourite of the bunch.  One could argue that these flatbreads are not really a canapé at all but they are such a fantastic addition to any party and a great vehicle for dips and cheeses that they needed to be included in this year’s list.

Easy to make, these flatbreads are made from a straight forward yeast dough enriched with extra virgin olive oil. Once the dough has risen and been rolled long and thin they get drizzled with a bit more of the fragrant oil topped with fresh rosemary and coarse salt and then popped into a hot oven. Twenty minutes later, like magic, golden flatbreads emerge.

Top them with a white bean dip, caponata or tapenade. Maybe the best pairing for these herbed flatbreads is with the warm Tallegio cheese an olive, currant, roasted pepper relish from the last post. Amazing.

Added bonus: these crackers can be made up to three days ahead and stored at room temperature in an airtight container.


Print Post This entry was posted in Appetizers. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *