Garlic Parmesan Flatbread with Sun Dried Tomato Olive Tapenade

Amazing Appetizers!

This flatbread couldn’t be easier as it doesn’t require any yeast or proofing time…It doesn’t even need an oven as it can be cooked on a griddle! Perfect with dips or accompanying soup!

3 cups all purpose flour
1 cup ice water
3 tablespoons butter
1 teaspoon salt
2 teaspoons garlic herb seasoning
2 teaspoons baking powder
1 pinch of baking soda
1 cup grated Parmesan Cheese

Combine all ingredients and form into a dough. Cut into 4 or 5 equal pieces. Roll out to a thin 8 inch circle. Prick the surface of the dough with a fork and either bake in a 400 degree oven until golden brown or cook on an oiled hot griddle. If going the griddle route, turn with a spatula and remove when golden brown. Watch these flat bread disks closely because they cook fast! Total cook time should be about five minutes. Serve warm.


sun tom olive tap.jpg

1/2 pound pitted mixed olives
1 small clove garlic, minced
2 to 3 fresh basil leaves
1 tablespoon freshly squeezed lemon juice
5 tablespoons extra-virgin olive oil
1 cup sun dried tomatoes, drained (reserve the oil)
1 tbsp. drained capers packed in brine
1 tbsp. minced fresh basil or basil pesto or 1 tsp. crumbled dried basil
1/2 to 1 tsp. salt, to taste
1/8 tsp. crumbled dried oregano
1/2 tsp. minced fresh rosemary leaves or 1/8 to 1/4 tsp. crumbled dried rosemary
1 tbsp. red wine vinegar

Place the olives and tomatoes in a food processor and chop to a coarse puree. Remove and reserve them. With the motor of the processor running, drop in the garlic and chop it fine, scraping down the bowl once or twice. Add the capers and process the mixture to a course puree. Turn off the machine.

Return the chopped tomatoes to the processor. Add the basil, 1/2 tsp. salt, the oregano, rosemary, 3 tbsp. oil and the vinegar. Process the ingredients briefly, just long enough to mix them well; the texture should be slightly rough. Taste the mixture and add more seasonings and, if desired, more oil, stirring in the additions by hand to avoid over-processing.

Scrape the tomato essence into a clean, dry jar and store it, covered, in the fridge where it will keep indefinitely. Let it come to room temperature before serving. Makes about 1 cup.