Fall Foodie: Herb Flatbreads with Whipped Feta

Just because I’m presently on the West Coast and fully soaking up the sunshine doesn’t mean I don’t enjoy a good, cozy, Fall-inspired recipe or activity. I’m still on the prowl for local pumpkin patches, Halloween events and spooky landmarks to visit while I’m here for the next few weeks. You can take the girl out of haunted New England, but you can’t take the haunted New England out of the girl!

So for this installment of “Fall Foodie,” I borrowed a recipe from my amazing friend and podcast co-host, Stef- who recently put this one together for me primarily using ingredients fresh from her garden. It’s savory, satisfying- and the perfect snack for staying in and watching horror movies!

WHAT YOU’LL NEED:

FOR THE FLATBREAD:

2½ cups flour
2 teaspoons dry, active yeast
1 teaspoon salt
1 cup of water heated to 105-115 degrees (F°)
4 teaspoon oil
1 tablespoon fresh chopped chives
1 tablespoon fresh chopped rosemary
1 tablespoon fresh chopped thyme

** Mix chives, rosemary and thyme together. **

FOR THE WHIPPED FETA:

4 ounces cream cheese
8 ounces Feta
½ teaspoon pepper
1 tablespoon fresh chopped chives
1 tablespoon fresh chopped rosemary
1 tablespoon fresh chopped thyme

** Add all ingredients into food processer, blend until smooth and whipped. **

WHAT YOU’LL DO:

1. Mix flour, salt and yeast together. Add water and oil, and then mix again until blended, about 1 minute.

2. Form dough ball and move to floured surface, sprinkle flour on top and cover with a towel. Let rest for approximately 10 minutes.

3. Divide dough into 5 pieces and press down (or roll out to about ⅛ inch thick.)

4. Preheat a skillet to medium high, and add a light coating of oil.

5. Cook the dough about 1 minute per side, remove from heat, sprinkle with herbs and serve with blended whipped feta spread.

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Many thanks and kudos to Stef for putting this one together! It was absolutely delicious, and is super easy to prepare- which is always a plus! I could easily eat this for any meal, and I’m excited to whip these up during the next chilly Autumn evening…

… Although that might not be for a while here in SoCal! When I’m back in Massachusetts for sure, though!