Toma­toes and basil make a great pair­ing just now

Cracked Pep­per, Goat Cheese and Tomato Flat Bread

The Woolwich Observer - - LIVING HERE - RECIPE NOTES

THE FIRST DAY OF fall is here, but I’m still hang­ing on to sum­mer. Thank­fully, the weather has al­lowed us a few stolen mo­ments to swim at the lake and en­joy some heat. The kids have been en­joy­ing the amaz­ing new splash pad at Gib­son Park.

The toma­toes and basil are en­joy­ing the heat too – the gar­den is brim­ming with Roma tomato, cherry tomato and yel­low taxis! This makes for a tasty ap­pe­tizer or savoury bread.

When us­ing fresh lo­cal in­gre­di­ents, cook­ing sim­pli­fies it­self. Basil and tomato are best of friends, in the gar­den and in the kitchen.

En­joy the late-com­ing heat of sum­mer. Steal away to the back­yard and taste lo­cal and fresh; sup­port your lo­cal grow­ers.

Happy cook­ing!

In a glass mea­sur­ing cup, add warm water, dis­solve in honey then add yeast. Al­low the yeast to feed and bub­ble. Pour into mix­ing bowl with dough hook.

Add flour, pep­per, herbs, lastly add the salt.

Turn the mixer on and off to avoid a flour mess in the kitchen, then knead un­til the bowl is shiny, smooth and the dough comes in a ball away from the sides of the bowl.

Driz­zle olive oil in a large bowl to grease it and place the dough ball in. Cover with cel­lo­phane and put in a warm spot to proof.

Once dou­bled in size, re­move from the bowl and di­vide dough into 3 balls.

Dust counter with flour and roll dough out un­til it is 1-1/2” thick. Long oval shape or round, you choose.

Place on a parch­ment­lined pan. Cover and al­low to rise for about 30 min­utes un­til it is dou­ble the height. Use your fin­gers to dim­ple the dough.

Driz­zle the dough with olive oil.

Toss as­sorted tomato in bowl with chopped basil, sliced red onion and olive oil. Place tomato on the top of the bread. Top with crum­bled goat cheese and sea­son with sea salt and pep­per.

Bake in oven at 400 F for the first 10 min­utes and turn down to 350 F to fin­ish the bak­ing process.

Pull out bread and al­low to cool.

En­joy on its own or with salad.

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