Organic Italian Flatbreads

Flatbreads, like a frittata, are a perfect blank canvas for fresh, seasonal fare. The flatbread featured above was the opening course at Guerrilla Dining 2011, though, in truth, it was so good and so filling that it could have served as the entire meal. The cookbook that originally inspired me to make flatbreads suggested serving them alone, with just a drizzle of olive oil and a sprinkle of sea salt, or with sliced melons and figs, which I did not have available in my garden at the time. The author of Italian Country Cooking also suggested serving flatbreads with big dollops of ricotta, which, as you can see, I did.

I made the ricotta cheese on the stove the night before my dinner party. Knowing that I wouldn't have time to make the flatbreads as guests were arriving, I rolled out and cooked them earlier in the morning and then wrapped them in aluminum foil. Just before serving, I was able to reheat the flatbreads in the oven at 400 degrees for about 5 minutes, and then my friend Greta helped me plate and serve.

Assembly was easy: one flatbread (pre-cut into sixths for easy handling), a generous helping of freshly chopped cucumbers (see blog on Kooky Cukes), just-picked green onions and chives, and sprinkles of kosher salt and freshly ground pepper. This was all finished with a drizzle of olive oil around the edge of the plate.

Call these organic, farm-fresh, gourmet nachos, if you will! I am already looking forward to June and to making this starter all summer long. It's a light and refreshingly cool treat that beats the heat.

For the flatbread recipe I used, visit the Washington Post. (I do recommend, however, that you use organic flour and olive oil... of course!)

You can also top with store-bought ricotta, or, if you're feeling more adventurous, keep checking back to Pocket Square Farm for my upcoming "courses" in beginning cheese-making! I promise, it's not as hard as you think!