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Herbed Flatbreads with Baked Cheese and Roasted Red Pepper Relish
Prep Time
45 mins
Cook Time
30 mins
Resting Time
1 hr 30 mins
Total Time
1 hr 15 mins

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.

Course: Appetizer, Snack
Cuisine: American
Keyword: baked, cheese, flatbread, flatbreads, herb, relish, roasted red pepper
Servings: 12 servings
Calories: 244 kcal
For the Herbed Flatbread
  • 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
For the Baked Cheese and Relish
  • 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)
To Make the Herbed Flatbread:
  1. Stir yeast into warm water in a bowl; let stand until foamy, 5 minutes.  

  2. Stir in flour, oil, sugar, and 2 teaspoons coarse salt until dough forms. 

  3. On a floured surface, knead with floured hands until smooth, 2 minutes. 

  4. Transfer to an oiled bowl; cover with plastic wrap. Let rise in a warm place until doubled in bulk, 1 hour.

  5. Preheat oven to 350 degrees F, and divide dough into 16 pieces; keep covered.  

  6. 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). 

  7. Brush with egg wash; sprinkle with salt and herbs. 

  8. Bake until crisp and golden, rotating sheets halfway through, 18 to 22 minutes. 

  9. Transfer to a wire rack to cool completely.

To Make the Baked Cheese and Relish:
  1. In a bowl, mix together red peppers, pine nuts, olives, raisins, oregano, and oil.  Let stand for 30 minutes.
  2. Preheat oven to 375 degrees F.  

  3. Bake cheese in an ovenproof serving dish until very soft and melting around edges, 5 to 7 minutes. 

  4. Top with relish. 

  5. Serve immediately, with flatbread.

Recipe Notes

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.

©Baking a Moment

Nutrition Facts
Herbed Flatbreads with Baked Cheese and Roasted Red Pepper Relish
Amount Per Serving
Calories 244 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Cholesterol 18mg6%
Sodium 610mg27%
Potassium 110mg3%
Carbohydrates 27g9%
Fiber 1g4%
Protein 7g14%
Vitamin A 185IU4%
Vitamin C 3mg4%
Calcium 43mg4%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.