The San Diego Food Bloggers are at it again! Several of us were sent another box of goodies from Melissa’s Produce http://www.melissas.com/ . Not sure what I’m talking about? Check out my blog from March 19th, Melissa’s Produce San Diego Food Bloggers Challenge, to read all about this company.
This time I received a box containing several nectarines, 1 Korean Melon, 8 Rhubarb Stalks, a bunch of Fava Beans, Peaches, a Coconut and an opener, and a jar of Hatch Salsa. There was a delay in receiving the shipment due to the local fires and crazy weather, so the timing wasn’t the best for me. And it was about 100 degrees on the Coast. Enough of my moaning. We don’t get to complain often in San Diego, so just humor me. I loved the challenge placed before me! Really, I did!
I knew when I saw the Rhubarb, that was a must. Rhubarb is one of my most favorite things in the world. I made a rhubarb cocktail last year. I really need to do that again!! But back to this challenge! I decided to create a flat bread and top it with rhubarb, nectarines, peaches, and goat cheese. I had never tried a Korean Melon, and I was limited on time, so I opted to set that aside. I wanted something to serve alongside of the flatbread, so I made a Farro Salad with Fava Beans and Tomatoes.
Since I had some goat cheese on hand, I crumbled some more goat cheese into the salad. Why not? If I could get away with goat cheese in my coffee, I would. This flatbread turned out to be so good that my husband and I ate the whole thing in one night. Don’t judge us! You try to stop halfway!!
Thyme To Eat Your Fruit Flatbread!
1 cup warm water (105-115 degrees F)
1 package active yeast
1 teaspoon sugar
2.5 to 3 cups all-purpose flour
1 teaspoon kosher salt
Several sprigs of fresh thyme (extra to sprinkle on top)
3 Tablespoon olive oil
6 fresh rhubarb stalks, trimmed and chopped
2 nectarines, chopped
3 peaches, chopped
4 oz goat cheese (You can really add however much you like. I could easily add way more.)
Cornmeal for dusting
1) In a small bowl combine water, yeast and sugar. Let stand 10 minutes or until foamy.
2)In a large bowl combine 2 cups of flour and salt. Add yeast mixture, thyme, and 2 Tablespoons of olive oil. Stir until combined. Transfer dough to a lightly floured surface. Knead in additional flour until dough becomes smooth and elastic.
3) Place dough in a lightly oiled bowl; turn to coat. Cover; let rise 30 minutes or until double in size.
4) Preheat oven to 475 degrees F. Grease a large baking sheet; sprinkle lightly with cornmeal. Set aside. Punch down dough. Roll and shape until the dough is the size of the entire baking sheet. Transfer to prepared baking sheet. Gently press the rhubarb, nectarines, and peaches into shaped dough. Top with crumbled goat cheese and sprinkle with extra thyme. With a pastry brush, brush remaining olive oil over the flatbread.
5) Bake 18 minutes or until flatbread is the desired color and the fruit is tender. I turned the broiler on for an additional few minutes to get it a little crisper. Remember to never leave the room and keep an eye on it because broilers can work fast!!
Make sure to check out this link and read what the other Food Bloggers created! And huge THANK YOU goes out to Melissa’s Produce! Once again, you sent a wonderful box of tasty treats!! Thanks again! Take Care and Happy Eating! An InLinkz Link-up