Here is a link to the recipe, which comes from Eggs On Sunday, one of my very favorite food blogs:
I used fresh basil, chives, and rosemary for the goat cheese and marinated for about 3 hours. The lemon zest is key—don't leave it out, and be generous with salt and pepper as well.
I was nervous about making the flatbread (the idea of “bread” just intimidates me, I think), but it was very easy and quick.
I served the goat cheese and flatbread with heirloom tomatoes, arugula, and a glass of sauvignon blanc. Heaven!
(Thanks Henry for the pictures!)
3 comments:
This was delicious! I got to share it with Karen as I took a break from studying for the bar. I don't think I've ever eaten that much goat cheese in one sitting.
Looks delicious Karen. And Flat Bread is clearly a brilliant way to eat more crackers and feel really fancy. Plus, carbs adn dairy are brain food even if no one has definitively proved it yet.
Karen, this looks awesome and delicious! I can't wait to try it at my next dinner party!
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