Welcome to the 2nd week of Saturday Blog Showcase! I'm hosting the Showcase this week - remember that Ann (Thibeault's Table) will be hosting again next week. Today I'm featuring a recipe I've been wanting to try for quite some time now from Linda of How to Cook A Wolf. Her pictures of this lovely appetizer have always left me salivating, and so I couldn't wait to try it for myself. I don't know why I waited so long! It's delicious, easy, and unique. The goat cheese gets a little warmed from the infused olive oil and the flatbread is the perfect accompaniment. Thanks for sharing this wonderful recipe, Linda. I'll be making it again and again!
1/2 cup assorted olives
3 fresh thyme sprigs
3 tablespoons extra-virgin olive oil
1/2 teaspoon grated lemon zest
1 (4- to 5-ounces) fresh goat-cheese medallion or 2 (2-ounces) goat-cheese buttons
Accompaniment: crisp rosemary flatbread (recipe follows)
Heat olives, thyme, oil, zest, and 1/4 teaspoon pepper in a small skillet or saucepan over low heat until fragrant (do not simmer). Cool to room temperature.
Serve olive mixture over goat cheese.
Cooks' note: This dish can be prepared 2 hours ahead and kept, covered, at room temperature.
1 tablespoon chopped rosemary plus 2 (6-inch) sprigs
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
Flaky sea salt such as Maldon
Preheat oven to 450°F with a heavy baking sheet on rack in middle.
Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).
Cooks’ note: Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.
Source: Maggie Ruggerio via Linda/ How to Cook A Wolf
To participate in Saturday Blog Showcase, remember:
- Make a recipe from another blog on any day of the week. Create a link to that blog in your post.
- Add the Saturday Blog Showcase logo to your post.
- On Saturday, link your post to Mr. Linky.
Ann and I look forward to everyone's contributions. Happy Saturday Blog Showcase!