Tomato Jubilee Recipes

Our Tomato Jubilee will be here before we know it!  This Wednesday, September 9th, our class will be making flatbread and bruschetta.  The recipes are as follows:

Flat Bread

3 1/2 cups all-purpose flour, plus extra for dusting

1/2 teaspoon baking soda

2 teaspoons fine sea salt

6 tablespoons chopped herbs

1 stick (1/2 cup) butter, cut into 1/2-inch pieces, at room temperature

3/4 cup water, plus extra, as needed

2 tablespoons extra-virgin olive oil

Directions

Combine the flour, baking soda, salt, and herbs in the bowl of an upright mixer, fitted with a paddle attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add the water until the mixture forms a dough, adding more water, if needed, 1 tablespoon at a time. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth. Cut the dough into 4 equal pieces. Form into disc shapes and wrap in plastic wrap. Refrigerate for 30 minutes.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out each piece of dough into an 8 to 10-inch circle, about 1/8-inch thick. Brush each circle with olive oil and grill for 4 minutes each side. Remove the flatbread from the grill and cool slightly before serving

Bruschetta –

8 roma (plum) tomatoes, diced

1/3 cup chopped fresh basil

1/4 cup shredded Parmesan cheese

2 cloves garlic, minced

1 tablespoon balsamic vinegar

1 teaspoon olive oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 loaf French bread, toasted and sliced

In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.