Saturday Blog Showcase - Linda's Goat Cheese with Olives, Lemon & Thyme and Rosemary Flatbread

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!

Goat Cheese with Olives, Lemon & Thyme

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.

Rosemary Flatbread

1-3/4 cups unbleached all-purpose flour
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).

Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.

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 

For Printable Recipe, Click Here

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To participate in Saturday Blog Showcase, remember:

1. Make a recipe from another blog on any day of the week. Create a link to that blog in your post.
   
   
2. Add the Saturday Blog Showcase logo to your post.
   
   
3. On Saturday, link your post to Mr. Linky.

Ann and I look forward to everyone's contributions. Happy Saturday Blog Showcase!