Herb and Olive Oil Marinated North Valley Chevre
with Grilled "Trigo Feurte" Flatbread
Michael Tuohy, Grange Restaurant
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
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