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.
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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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.
- 1 teaspoon active dry yeast
- 1 cup water very warm but not hot
- 3 cups 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 chopped fresh herbs, such as rosemary and/or thyme
- 1/2 cup 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 Robiola Bosina cheese, at room temperature (brie or camembert may be substituted)
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.
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.
Flatbreads can be stored in an airtight container at room temperature up to 3 days.
Cheese can be reheated in a 300 degree F oven for a minute or two, if it starts to set while serving.
I’ve partnered with Martha Stewart Omnimedia to bring you two incredible prize packs! One lucky reader will win a copy of Martha Stewart Appetizers, and another even luckier reader will get that plus a wood/marble paddle board similar to what you see above. I should also mention that this giveaway is open to both US and Canada!
Wishing you the best of luck and a wonderful weekend! xo