Category: flat bread

eggplant bruschetta

Eggplant Bruschetta

2 tablespoons salt
1 pound eggplant
6 tablespoons olive oil
8 slices Italian bread
1 medium red onion, cut into 1/4-inch dice
2 garlic cloves, peeled and thinly sliced
Salt and pepper to taste
1/2 cup finely chopped Italian parsley

Peel and slice eggplant into 1/4-inch rounds. Cut each round in half and sprinkle with salt. Place slices in a colander over a bowl or in a sink. Let eggplant sit until it begins to weep, about 1 hour. Using paper towels, press eggplant to release moisture. Wipe off moisture and salt from slices.

In a 10-inch saut

faccia de vecchia – old woman’s face

Faccia de Vecchia (Old Woman’s Face)

1 (16 ounce) box Pillsbury hot roll mix or your
    favorite one-pound bread machine roll recipe
1 cup hot water
2 tablespoons butter or margarine
1 egg
1 pound raw Italian sausage (mild or hot), casing removed
1 large, sweet onion, chopped
5 ounces shredded Asiago cheese or any hard, sharp grating cheese
Black pepper

Preheat oven to 350 degrees F.

If using roll mix, prepare as directed with water, butter and egg but skip over the dough rising step. Roll the dough into a large rectangle, about the size of a jellyroll pan. Dough will be quite thin, but be sure there are no holes.

Cover the rectangle with very small pieces of the sausage, flattening the pieces and dotting them all over the dough until you have used all of the meat. Sprinkle the raw onion and then the cheese over the sausage in an even layer. Sprinkle the top with black pepper to taste.

Starting along the long side of the rectangle, roll the dough, jellyroll style. As you roll, gently squeeze and stretch the dough until you have a log about 1 1/2 times as long as what you started with.

Slice the roll in 1/2-inch pieces and place on air-bake cookie sheet that has been coated with cooking spray. Bake 20-25 minutes, or until golden brown and the sausage appears cooked.

Serves 12 to 14.

Nutrition values per serving: 269 calories, 14 g fat, 24 g carbohydrates, 1 g fiber, 11 g protein, 34 mg cholesterol, 487 mg sodium

lefse

Lefse (Norwegian)

3 cups mashed potatoes
1/2 cup lard
1 tablespoon granulated sugar
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups all-purpose flour

After mashed potatoes are cooled, cut in lard and mix; add remaining ingredients and knead. Roll out very thin and bake on lefse grill.

mozzarella bruschetta

Mozzarella Bruschetta

1 loaf Italian bread
1/3 cup olive oil
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup green onions, thinly sliced
3/4 cup chopped tomato
1 1/2 cups mozzarella cheese

Cut bread in half lengthwise. Place cut side up on foil.

Combine oil, garlic, salt and pepper. Drizzle over bread. Sprinkle with green onions and tomato. Top with mozzarella cheese and bake at 500 degrees F for 5 to 7 minutes or until cheese is melted and edge is browned.

cherry-almond focaccia

Cherry-Almond Focaccia

1 (30 ounce) package (12 rolls) frozen
    cinnamon roll dough (with icing)
1 cup frozen unsweetened pitted tart
    cherries, thawed and drained
1/2 cup sifted powdered sugar
2 tablespoons toasted, sliced almonds
1/4 cup granola (no dates or raisins)
1 teaspoon milk
1/4 teaspoon almond extract

Thaw dough according to package directions. Cut each roll into 4 pieces. Arrange pieces about 1/2 inch apart on a greased 12-inch pizza pan or in a 15 x 10 x 1-inch baking pan. Gently press pieces together to form a crust.

Toss cherries with 1/4 cup powdered sugar; spoon over crust. Top with almonds and granola. Cover; let rise in a warm place 1 hour.

Bake in a 375 degrees F oven 20 to 25 minutes or till center is done, covering with foil the last 10 minutes, if necessary. Cool on a rack 10 minutes.

Combine icing packets, remaining 1/4 cup powdered sugar, milk, and extract; drizzle over bread.

okra fry bread

Okra Fry Bread

Source: Paula Deen

1 cup cornmeal
1 cup self-rising flour
2 teaspoons salt
2 1/2 cups water
1 (16 ounce) bag whole okra, sliced into 1/2-inch rounds
1/2 cup chopped Vidalia onions
1 tablespoon clarified butter, plus more as needed

In a large bowl, whisk together cornmeal, flour and salt. Whisk in water to make a thin batter. Stir in okra and onions.

Over medium heat, add clarified butter to a cast iron skillet. Use a small ladle to pour batter onto skillet. Pan should be hot enough to make batter sizzle. Cook until underside is browned, about 3 to 4 minutes, then flip and brown on the other side. Repeat with additional batter, adding more butter as necessary.

olive and rosemary focaccia

Olive and Rosemary Focaccia

Source: Bridgford Frozen Bread

1 loaf frozen bread dough, thawed
1 to 2 tablespoons olive oil
1 tablespoon fresh rosemary
1/2 cup pimento-stuffed green olives
1/2 cup kalamata (Greek) olives or ripe olives, pitted

Fifteen minutes before baking, preheat oven to 400 degrees F. Lightly grease 12-inch round pizza pan or large flat baking sheet.

On lightly floured surface, roll dough into 12-inch circle. Spread dough to rim of pizza pan or place on greased baking sheet. Brush dough with olive oil. Prick entire surface of dough with fork. Sprinkle with rosemary. Top evenly with olives, if using. Let dough rise in warm area until puffy.

Press olives back into dough and bake in preheated oven 12-15 minutes or until golden brown.

Remove from oven and cool on wire rack.

To use for sandwich, cut into 6 to 8 wedges. Using sharp serrated knife, cut each wedge in half horizontally.

Yield: 6 to 8 large wedges

pesto chicken bruschetta

Pesto Chicken Bruschetta

2 tablespoons olive oil
1 teaspoon garlic, coarsely chopped
8 (1/4-inch) diagonal slices sourdough bread
1/2 cup Asiago cheese, grated
2 tablespoons prepared pesto
1/4 teaspoon pepper
4 boneless, skinless chicken breast halves
12 slices mozzarella cheese
2 tomatoes, sliced

In a 10-inch skillet, heat 1 tablespoon olive oil and 1/2 teaspoon garlic. Add 4 slices bread. Cook over medium-high heat, turning once, 5 to 7 minutes or until toasted. Remove from pan. Add remaining oil and garlic; repeat with remaining bread slices. Sprinkle 1/4 cup Asiago on bread.

In same skillet, combine pesto and pepper. Add chicken, coating with pesto. Cook over medium-high heat, turning once, 8 to 10 minutes or until chicken is brown.

Place 3 slices of mozzarella on each bread slice; top with tomato slice. Slice chicken pieces in half horizontally. Place on tomato; sprinkle with remaining Asiago cheese.

Makes 4 servings.

pita

Pita (Middle Eastern Bible or Pocket Bread)

1 package yeast
1 1/3 cups warm water
1 tablespoon vegetable oil
1 teaspoon granulated sugar
1 teaspoon salt
3 to 4 cups all-purpose flour

Dissolve yeast in warm water. Stir in oil, sugar and salt, then stir in 2 cups of the flour. Beat until smooth. Stir in remaining flour until the dough is easy to handle. Knead for 10 minutes. Cover and let rise in a greased bowl until double in size

rosemary tomato focaccia

Rosemary Tomato Focaccia

1 (10 ounce) tube refrigerated pizza crust
1/4 cup olive oil
2 garlic cloves, minced
Salt and pepper to taste
2 tablespoons fresh rosemary, crushed
2 fresh tomatoes, sliced
1/4 cup Parmesan cheese, grated
1/4 cup minced fresh parsley

Roll out pizza crust and place on a greased baking sheet. Poke indentations with fingertip about 1 inch apart all over the crust.

Combine olive oil, garlic, salt and pepper and 1 tablespoon of rosemary and spread over pizza crust. Top with remaining rosemary, tomatoes, Parmesan cheese and parsley and bake for 10 – 15 minutes at 425 degrees F.