Soft, fresh and ready-made, flat­breads are a great in­gre­di­ent to have to hand. The per­fect cheat’s base for piz­zas or tarts, they also bake into quick crunchy chips – great party food fare.

donna hay - - CONTENTS - pho­tog­ra­phy WIL­LIAM MEPPEM styling STEVE PEARCE

We make en­ter­tain­ing a breeze with easy recipes for flat­breads and pop­si­cles

truf­fle and porcini salted crispy flat­breads

2 large flat­breads

2 ta­ble­spoons (10g) dried porcini mush­rooms

2 ta­ble­spoons truf­fle oil

1 ta­ble­spoon sea salt flakes

½ cup (40g) finely grated pecorino mas­car­pone, to serve

Pre­heat oven to 180°C (350°F). Us­ing a small sharp knife, cut around the edge of each flat­bread and gen­tly peel apart. Cut into wedges and place on 2 large oven trays lined with non-stick bak­ing pa­per. Place the porcini in a small food pro­ces­sor and process un­til finely chopped. Driz­zle the flat­bread with the truf­fle oil and sprin­kle with the porcini, salt and pecorino. Cook for 10 min­utes or un­til golden and crisp. Serve with mas­car­pone. Serves 4–6.

Tip: These crispy flat­breads are per­fect served with your favourite dip.

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