Crispbreads with Whipped Cheese and Roast Onion, Local Tomatoes and Grilled Scallion Dressing
Crispbreads
150g plain flour
150g wholemeal or spelt flour
1 teaspoon salt
4 tablespoons olive oil or good local rapeseed oil
150ml water
oil for brushing and extra seasalt
Set oven to 200°c
Mix the flours and salt and make a well in the middle. Add the oil and water and mix to a smooth dough. Place on a floured surface and roll out as thinly as you can. Using a side plate cut out circles and place on baking trays lined with parchment paper. Brush over the top with oil and scatter seasalt over the top. You should get about 8 crispbreads out of the dough. Place in oven and cook for about 8 minutes or until golden and crisp. Cool on a wire rack.
Whipped cheese and roast onion1 medium onion
2 cloves garlic
2 tablespoons oil
Salt and pepper
250g full fat cream cheese
75g grated cheddar or parmesan
Cut onion in half and place in a piece of foil. Drizzle over the oil and add the garlic. Gather into a parcel and bake in a 180°c oven for about 45 minutes or until onion is soft. Squeeze garlic from skin into a blender and add the onion and cheeses. Blend to a smooth puree and check seasoning. Chill for a couple of hours.
Grilled scallion dressing
4 scallions
75ml olive oil or good local rapeseed oil
25ml cider vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
Salt and pepper
Cut the scallions in half lengthwise and brush with some of the oil. Season with salt and place on a scorching hot griddle pan and cook until scorched. Chop and place in a blender with remaining oil, vinegar, honey and mustard. Blend to a smooth dressing and check seasoning.
300g local tomatoes, chopped
Few sprigs fresh herbs like basil, parsley, chives etc
To assemble –
Take a flat bread and place some of the whipped cheese on top. Add some of the chopped tomatoes and herbs. Serve immediately.
