Fruit Bruschetta

This looks just so wonderful! If you haven’t tried fruit with balsamic vinegar, you’re in for a treat. The idea comes from a Polish gourmet blog by way of Pinterest. It’s simple and sublime!

Ingredients

Several slices of sourdough bread

8 ounces of fresh goat cheese (chèvre)

Several ripe plums and 4 ounces of fresh raspberries

Two tablespoons of honey

1/8 cup of balsamic vinegar, olive oil for drizzling

Fresh thyme and rosemary

Directions

Toast or grill slices of bread on both sides. Drizzle olive oil on toasted bread and spread goat cheese on one side.

Cut plums in half and remove stones. Put in small pot, add honey and thyme. Cook over low heat for a few minutes until plums are tender but not falling apart. Spoon plums onto prepared toasts and drizzle with some of the fruit syrup in pot.

Put half of the raspberries into the pot with the remaining syrup, add balsamic vinegar and chopped rosemary. Heat until the raspberries just break down. Add remaining raspberries and stir. Spoon fruit onto prepared toasts and drizzle with fruit syrup.

Eat while warm.

 

Flatbreads with Aged Goat Cheese, Honey, Thyme and Sea Salt

Gourmet magazine and Deb from Smitten Kitchen strike again! A lovely, savory summery (and easy!) recipe for a snackable food that goes perfectly with wine or iced tea! How perfect!

Sweet-salty, crunchy and warm. Lovely.

These crackers fit squarely between dinner and dessert — or at a cocktail party or maybe as a little summer afternoon with a glass of wine or even as a dessert for people who do not throw themselves into sweet things. The crackers play off the nutty cheese, which plays off the slick of honey and faint crunch of sea salt with bits of thyme throughout, and together they are even more than the sum of their parts. And they take NO time to make.

Makes about 16 flatbreads

1 3/4 cups (7 3/4 ounces or 220 grams) all-purpose flour
1 teaspoon baking powder
3/4 teaspoon table salt
1/2 cup (118 ml) water
1/3 cup (79 ml) olive oil
2/3 to 3/4 cup (about 3 ounces or 85 grams) grated Mahon cheese (or aged goat Gouda or Raclette or Parmesan, any gratable cheese)
1/3 to 1/2 cup (79 to 118 ml) honey
1 tablespoon fresh thyme
Flaky sea salt

Preheat oven to 450°F with a heavy baking sheet or pizza stone on a middle rack.

Whisk together flour, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times. It will feel quite oily (but just think of how great your hands will look later!).

Divide dough into 4 pieces and roll out 1 piece at on a sheet of parchment paper into a longish irregular rustic shape; mine were about 12″x6″. The dough should be rolled thin; it is very oily but you’ll see in a few minutes how perfectly ungreasy it bakes up.

Slide rolled out dough and parchment paper together onto the preheated baking sheet or stone, and bake about 5 minutes, until lightly golden. Leaving the oven on, remove tray from oven and quickly sprinkle with 1/4 of grated cheese. Bake an additional 3 to 4 minutes, until browned at edges and in thinner spots. Remove flatbreads from oven a final time, quickly drizzle each with honey (about a tablespoon per flatbread), sprinkle with sea salt and garnish with thyme leaves. Cut each cracker width-wise into 4 sections (about 3″x6″ each) with a sharp knife. Repeat with remaining pieces of dough. Serve warm.

Do ahead: Should you want to prepare these ahead of time for a party, bake them including the cheese about 1 minute less than needed. Shortly before you’re ready to serve them, re-toast them in the oven and then drizzle on the honey/thyme/sea salt.