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Festive Flatbread

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Soft sourdough flatbread topped with creamy goats cheese, red currant jelly, thyme, sage and shallots.
This savoury, sweet, and tart dish is perfect for Christmas gatherings or bar menus.

Servings: This recipe makes 1 serving (can be shared)

Ingredients:

  • (92916) Oval Sourdough Wrap - 1 wrap
  • (16948) Goats Log - 60g, crumbled
  • (26677) Redcurrant Jelly - 1 tablespoon
  • 1 small shallot, thinly sliced
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh sage, chopped
  • Olive oil for drizzling
  • Salt and pepper to taste
  • Optional: A handful of arugula or microgreens for garnish

Instructions:

  1. Preheat the Oven: Preheat your oven to 200°C (390°F).
  2. Prepare the Flatbread: Place the (92916) Oval Sourdough Wrap on a baking sheet. Lightly drizzle with olive oil and season with a pinch of salt and pepper.
  3. Add the Toppings: Evenly spread the crumbled (16948) Goats Cheese on the flatbread. Add the thinly sliced shallots, fresh thyme, and sage.
  4. Drizzle with Redcurrant Jelly: Warm the (26677) Redcurrant Jelly slightly to make it easier to drizzle. Drizzle it over the toppings, ensuring an even distribution.
  5. Bake the Flatbread: Place the flatbread in the preheated oven and bake for 8-10 minutes, or until the edges are golden and the goats cheese is slightly melted.
  6. Garnish and Serve: Remove from the oven and allow to cool slightly. If desired, garnish with fresh arugula or microgreens. Slice the flatbread and serve warm.

Tips:

  • For a touch of extra sweetness, add a few dried cranberries or figs.
  • Add a pop of freshness by scattering over fresh pomegranate seeds.
  • If you prefer a stronger flavor, substitute the goats cheese with a sharp blue cheese.

 

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