Herbed Flatbreads with Baked Cheese and Roasted Red Pepper Relish
Serve this simple appetizer at your next get-together! The baked cheese is so creamy, and couldn’t be easier to make, and the roasted red pepper relish has tons of smoky-sweet flavor! Scoop it all up with crunchy homemade herbed flatbreads.
Hey everybody!
By the time you’re reading this, I’ll be halfway across the country in Kohler, WI for the Kohler Food & Wine Experience! I’m super excited to meet Jacques & Claudine Pepin, Christopher Kimball (from America’s Test Kitchen), Jeff Mauro, and Geoffrey Zakarian, among several other notables in the industry!
I’m also really stoked to meet up with some old friends and maybe even make a few new ones. Alice from Hip Foodie Mom, Erin from Well Plated, Jocelyn from Grandbaby Cakes, Kit from The Kittchen, and Amanda from I am Baker will all be in attendance. I’ve been looking forward to this trip for ages!
Before I left for the airport, I whipped up this fabulously savory appetizer, and boy did it deliver.
The recipe is from Martha Stewart’s latest cookbook, Martha Stewart’s Appetizers: 200 Recipes for Dips, Spreads, Snacks, Small Plates, and Other Delicious Hors d’Oeuvres, Plus 30 Cocktails. Phew! That’s a lot. And I would also point out that this is Ms. Martha’s 85th cookbook.
Martha, you are our hero.
The original recipe is actually titled: Warm Robiola Cheese with Pine Nuts, Olives, and Golden Raisins, but I was worried that wouldn’t be so great for SEO! I really hope you don’t mind, Martha! Also I wanted the opportunity to point out that this can work equally well with other cheeses too.
Guys, this recipe. Seriously, seriously, think about making this for your next get-together. I loved it! The cheese gets warmed in the oven ’til it’s melt-y and gooey and almost fondue-like. (I sought out the Robiola Bosina that Martha recommends, but if you have trouble getting it at your local market, I think a triple-cream brie or camembert would make a great substitution.) Then, you put the most incredible relish on top. The relish has so much going on! It’s a little smoky from the roasted red peppers, with a brine-y bite from olives, a bit of crunch from pine nuts, some fresh herbs, and the most delightful little pops of sweetness from the raisins. I just couldn’t stop myself from going back for more, again and again!
And the herbed flatbreads are the perfect vehicle. They’re super crunchy and seriously addictive.
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Herbed Flatbreads with Baked Cheese and Roasted Red Pepper Relish
Ingredients
For the Herbed Flatbread
- 1 teaspoon active dry yeast
- 1 cup (250 ml) water, very warm but not hot
- 3 cups (375 g) all-purpose flour,, plus more for dusting
- 3 tablespoons extra-virgin olive oil,, plus more for bowl
- 1 teaspoon sugar
- 2 teaspoons coarse salt,, plus more for sprinkling
- egg wash, (1 egg beaten with 1 tablespoon water)
- 1/4 cup (59.15 g) chopped fresh herbs,, such as rosemary and/or thyme
For the Baked Cheese and Relish
- 1/2 cup (70 g) chopped roasted red peppers
- 2 tablespoons pine nuts,, lightly toasted
- 2 tablespoons finely chopped oil-cured black olives
- 2 tablespoons finely chopped golden raisins
- 1 tablespoon finely chopped fresh oregano leaves, (thyme may be substituted)
- 1 tablespoon extra-virgin olive oil
- 8 ounces (226.8 g) Robiola Bosina cheese,, at room temperature (brie or camembert may be substituted)
Instructions
To Make the Herbed Flatbread:
- Stir yeast into warm water in a bowl; let stand until foamy, 5 minutes.
- Stir in flour, oil, sugar, and 2 teaspoons coarse salt until dough forms.
- On a floured surface, knead with floured hands until smooth, 2 minutes.
- Transfer to an oiled bowl; cover with plastic wrap. Let rise in a warm place until doubled in bulk, 1 hour.
- Preheat oven to 350 degrees F, and divide dough into 16 pieces; keep covered.
- Roll out 1 piece at a time to 4 by 10 inches, on a lightly floured surface; transfer to parchment-lined baking sheets (4 per sheet).
- Brush with egg wash; sprinkle with salt and herbs.
- Bake until crisp and golden, rotating sheets halfway through, 18 to 22 minutes.
- Transfer to a wire rack to cool completely.
To Make the Baked Cheese and Relish:
- In a bowl, mix together red peppers, pine nuts, olives, raisins, oregano, and oil. Let stand for 30 minutes.
- Preheat oven to 375 degrees F.
- Bake cheese in an ovenproof serving dish until very soft and melting around edges, 5 to 7 minutes.
- Top with relish.
- Serve immediately, with flatbread.
Love this appetizer Allie! Perfect for guests around the holiday season!!
That’s just what I thought too Mary Ann! Thanks so much and seriously, lets get together soon. It’s been too long!
This looks delicious I will love to try this recipe.
Thanks Jackie! I hope you get a chance to give it a try 🙂
I was hungry when I sat down at my computer, and now I’m starving! Thanks…hah! Seriously, what a beautiful and tasty combination!
What a stunning appetizer! That cheese looks so incredibly melty and delicious and I love the roasted red pepper relish- pinning 🙂
Baked cheese = the way to my heart!!! haha This sounds amazing Allie!! Have so much fun on your trip!!
EEEE! Allie, I seriously want to shrink my self and swan dive into this baked cheese! This looks just incredible! The relish sounds spectacular and those herbed flatbreads are totally calling my name! All of this is flawless! Martha sure is a genius, but your pictures and description is what sells it! Pinned! Cheers, girlfriend and I hope you have a fabulous time this weekend! (<– Rhetorical, I KNOW you will!) xo
Those flatbreads sound so flavorful! And that baked cheese with relish, win! I’ve actually never made a Martha Stewart recipe, but I love your take on this appetizer. I just may have to try more of her ideas!
Baked cheese is basically my dream food. It’s so ooey gooey and perfect! Especially with that relish! I am thinking appetizers tonight! Pinned!
Oh my gawd, that baked cheese and relish!!!! I LOVE this!!! Martha knows appetizers and small plates for sure!!!