Herb-Marinated Goat Cheese with Crispy Rosemary Flatbread

A delicious way to use some of summer's fresh herb bounty. 


Herb-Marinated Goat Cheese

1 4-oz. log goat cheese (chevre)
2 tablespoons finely minced mixed herbs -- such as basil, thyme, parsley, chives, oregano, and rosemary
zest of 1 lemon
coarse salt and pepper
good extra virgin olive oil

Using plastic wrap as an aid, mold the goat cheese into a disk about 1 inch high and 3-4 inches across. Place in a wide bowl or on a plate. Season with coarse salt and freshly ground black pepper, then press the mixed herbs into the surface of the goat cheese. Shower the lemon zest over the goat cheese, then drizzle some olive oil over the entire surface and around it on the plate. Cover lightly with plastic wrap and refrigerate for at least 1 hour, or until you're ready to serve it.

Crisp Rosemary Flatbread

Adapted from Gourmet, July 2008


1 3/4 cups white whole wheat flour
1 tablespoon chopped rosemary plus 2 (6-inch) sprigs
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
Flaky sea salt


Preheat the oven to 450 degrees, with either an heavy baking sheet or a baking stone inside.

Stir together the flour, baking powder, salt, and chopped rosemary in a bowl. Make a well in the center and pour the water and olive oil into the well. Use a wooden spoon to gradually incorporate the flour into the liquid, stirring until it comes together into a dough. Turn the dough out onto a work surface and knead it 4 or 5 times.

Divide the dough into 3 pieces. Take one piece and roll it out on a piece of parchment paper until it's a thin round, about 10 inches in diameter. The shape doesn't have to be perfect - you're going for rustic here. Keep the remaining pieces of dough covered with a dishtowel.

Right before you're ready to bake the first round, brush it with additional olive oil and sprinkle it with some of the rosemary sprigs and sea salt. Transfer the entire piece of parchment with the dough on it into the oven (onto the baking sheet or baking stone; I used a pizza peel to do this but you wouldn't have to.) Bake for 8-10 minutes, until browned around the edges and crispy. Transfer to a rack to cool (discard the parchment), and repeat with the remaining 2 pieces of dough (don't oil or salt them until just before baking.)

Break into pieces before serving.

Serves 2 (if you're hungry) to 4.