|Photo: Food and Wine Magazine|
And, I have an excess of Gorgonzola (blue) cheese in my frig--a leftover from the holidays.
Also, in my pantry is a 2009 "Food and Wine" cookbook which has a recipe for "Rosemary Flatbread with Blue Cheese, Grapes, and Honey". Sounds like all of the things I love (or want at this moment).
I looked online to see if there are any reviews.........and was horrified (horrified, I tell you!) to see how many wineries and blogs have not only published this recipe as their own, but even use the photo from the Food and Wine publication without accreditation.
I've not tried the recipe (yet). But the grapes and cheese are waiting patiently in my frig, and the rosemary in my garden is leaning longingly toward the kitchen. I'll let you know how it turns out, and if you should happen to try the recipe too, please leave a comment. I'd love to hear from you.
And (by the way) the photo is from Food and Wine magazine.
Rosemary Flatbread with Blue Cheese, Grapes, and Honey
1 envelope active dry yeast
2 tablespoons sugar
2 cups bread flour, plus more for rolling
3/4 cup warm water
2 tsp. chopped fresh rosemary
1/2 tsp. fine salt
1/4 tsp. freshly ground black pepper
1/2 pound red grapes (1 1/2 cups)
Coarse sea salt
3 ounces blue cheese, crumbled (1/2 cup)
1 tablespoon honey
1 tablespoon snipped chives
In a large bowl, whisk the yeast and sugar with 1/4 cup of the flour, Stir in 2/4 cup of the warm water and let stand until slightly foamy, about 5 minutes. Add the rosemary, fine salt, pepper, and the remaining 1 3/4 cups of flour and 1/2 cup of water; stir until a dough forms. Turn the dough out onto a lightly floured work surface and knead until smooth, about 5 minutes. Transfer the dough toe an oiled bowl, cover and let rise in a draft-free spot until billowy and double din bulk, about one hour.
Meanwhile, preheat the oven to 450 degrees F. place a pizza stone in the bottom of the oven,and preheat for at least 30 minutes.
Turn the dough out onto a lightly floured work surface. Press and stretch the dough into a 13-inch round, then transfer to a lightly floured pizza peel. Press the grapes into the dough and sprinkle with sea salt.
Slide the flatbread onto the hot stone and bake for about 12 minute, until the crust is golden and the grapes have begun to release some of their juices. Sprinkle the blue cheese on top and bake for about 2 minutes longer, until the cheese melts. Slide the flatbrad onto a work surface and drizzle with the honey and sprinkle with the chives. Cut into wedges and serve.