Herbed Flatbreads with Baked Cheese and Roasted Red Pepper Relish

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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.

Prep Time45

Cook Time30

Resting Time1 30

Total Time1 15

Course: Appetizer, Snack

Cuisine: American

Keyword: baked, cheese, flatbread, flatbreads, herb, relish, roasted red pepper

Servings: servings

Calories: 244kcal

Ingredients

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)

US Customary - Metric

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.

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.

Nutrition