After several months of hardcore, pastry-school-worthy Daring Baker’s challenges such as Danish, Éclairs and Opera Cake, this month’s savoury, flat bread challenge felt like a vacation! Our wise and esteemed hosts were Natalie from Gluten A Go Go and Shellyfish from Musings in the Fishbowl and featured a recipe from Peter Reinhart’s The Bread Baker’s Apprentice.
This challenge was a wonderfully on-trend choice since discussion about the Mediterranean diet has been on TV as well in national magazines such as Eating Well and this article carried by Reuters that reviewed 12 international studies concerned with that diet.
So, as Hurricane Ike left a ravished Texas in his wake and was causing lashes of rain to lick my windows all the way up here in Toronto, I spent an afternoon creating a mezze feast that featured this lavash. That evening I sat down with my son Oliver and our family friend Brian to enjoy a Mediterranean diet-inspired platter of sunshine flavoured roasted tomatoes, organic kalamata olives and Greek sheep and goat cheese. We scooped up these morsels with shards of the crisp lavash. It was a lovely, easy-to-enjoy meal.
If you’d like to duplicate my mezze party, all you need to do is to hit the Waldorf School’s Village Market for olives, cheese, tomatoes and basil; roast the tomatoes; then make Peter’s lavash.
Here’s how I prepared the tomatoes:
• Halve roma tomatoes lengthwise.
• Remove and discard seeds.
• Place tomatoes in a bowl and drizzle with just enough extra virgin olive oil and balsamic vinegar to coat lightly.
• Sprinkle with sea salt and black pepper.
• Add a couple of minced garlic cloves and toss to combine.
• Spread tomatoes, cut side up, on parchment paper-lined baking sheets.
• Spoon any liquid in the bowl into the tomatoes.
• Roast for 2 hours at 250°F (125°C).
• Cool to room temperature.
• Chop tomatoes and toss with basil chiffonade and more salt, pepper and extra virgin olive oil to taste.