Researched and developed recipes and content for this fun, visual story of flatbreads, everyone’s favorite finger food. ▪ Completed market research on audience and compiled for book proposal. ▪ Contributed and edited story and recipes to publisher’s specifications. ▪ Collaborated on styling and images for visual story of book.
Flatbreads are an iconic comfort food that span the globe. They are easy, versatile, and delicious. In this book, Flatbreads: Top it + Dip it +Eat it, we take these comfort staples to the next level with sensational dipping sauces, inspired topping combinations and modern flavors. These tempting, finger-licking pleasures are fit to grace any table whether the humble mid-week meal or a fabulous evening soiree. Flatbreads are the perfect accompaniment to any meal with their crowd-pleasing array and flexibility.
Now all the recipes are totally versatile. You are free to use your taste imagination to combine favorite sauces, bases and toppings. We walk you through timeless dough choices, delectable dips, drizzles and sauces and finally share some of our favorites.
The Flat Breads
Flatbreads are an intimate dance between texture, layers, and the senses. Sometimes they are perfectly balanced elegance, others they are like your favorite comfortable sweater, all pleasant familiarity and warmth. These humble recipes are some of our favorite ways to play with the endless palette of flatbreads. Please feel free to use your own creativity and imagination as you conjure your own masterpieces.
All the Romance (v)
Makes1 10 inch flatbread
1 ball either The Classic or the Toasted Nut Gluten Free dough 1 pear cored and thinly sliced into 8 slices 1/4 cup hazelnuts roughly chopped and toasted 1/2 cup crumbled blue cheese 1/4 cup golden raisins I handful fresh arugula 1/4 cup golden raisins for sprinkling Cracked black pepper
1 batch of the Merlot Reduction Dip 1 batch blue cheese butter sauce
Roll out dough as stated in dough instructions.
Spread blue cheese butter sauce over base.
Layer pears on top of the cheese sauce and sprinkle with hazelnuts and first 1/4 cup of raisins.
Sprinkle with blue cheese crumbles. Bake for 8-10 minutes in oven.
Once golden, remove from oven and top with remaining raisins and the fresh arugula.