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Herb and Olive Oil Marinated North Valley Chevre
with Grilled "Trigo Feurte" Flatbread

Michael Tuohy, Grange Restaurant

Makes 12


8 oz            Fresh North Valley Chevre
1 cup          Katz Chefs Pick olive oil
2 oz            fresh lavender
2 oz            fresh rosemary
1 oz            crushed chiles
pinch          maldon sea salt
                  fresh ground black pepper
                  fennel pollen

Slice goat cheese into 1-ounce disks. Set aside. Bruise the rosemary and lavender and add to olive oil along with the chiles.  Add salt & pepper, fennel pollen and marinate for 12 to 24 hours.

2 lb 1oz       trigo feurte flour
1 lb 5 oz      water
1½ oz         fresh yeast
1 oz            oil
¾ oz           of kosher salt

To make flatbread, combine water and yeast and put in the mixer with a dough hook attachment. Add all other ingredients. Mix for 1 minute on speed 1, then for 5 minutes on speed 2. Place in a well oiled bowl; cover with oiled plastic. Allow the dough to double in size, about an hour and a half. Portion the dough into 3 ounce portions, shape each into a ball and roll out to ⅛” thick with a rolling pin. Place on parchment or wax paper in a pan with a generous amount of semolina & flour mixture to prevent sticking. Cover until ready for use

Grill flatbread until marked and toasted, about 30-45 seconds on each side. Brush the bread with some of the olive oil marinade and sprinkle lightly with Maldon salt or fleur de sel. Place 2 disks of goat cheese onto warm bread and serve.

Perfect accompaniment to marinated olives and salumi!

From the 2009 Artisan Cheese Festival

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