Prep time: 15 minutes
Rising time: 1 -1/2 to 2 hours
Grilling time: 2 to 3 minutes

Flat bread
1-1/4 cups warm water (110°F to 115°F)
1/4 teaspoon sugar
1 teaspoon kosher salt
1 tablespoon extra virgin olive oil
1-1/4 teaspoons active dry yeast
3 cups all-purpose flour plus 1 cup when rolling out the dough (to prevent sticking)

1. Combine the water, sugar, salt and oil in the bowl of an electric stand mixer. Sprinkle the yeast over the water (to avoid clumps) and let stand for 5 minutes or until the top surface has a thin, frothy layer (this indicates that the yeast is active). Add the flour. Fit the mixer with the dough hook and mix on low speed for about 2 minutes or until the dough begins to come together. Increase the speed to medium-high. Continue to mix until the dough is slightly moist, smooth, and elastic, about 6 minutes. Lightly oil your palms and form the dough into a ball and place in an oiled bowl. Turn it over to coat both sides and cover the bowl tightly with plastic wrap. Allow the dough to rise in a warm place until it has doubled in size, 1-1/2 to 2 hours.

2. Turn the dough out onto a lightly oiled surface and cut it into 12 equal portions, about 2 ounces each. Use the fingers and palms of your hands (oil them, too) to stretch the dough to a length of 8 to 10 inches. The first stretch will probably shrink back, but continue to pull and stretch using gentle pressure until you achieve the proper length. As needed, add more oil to the surface to keep the dough moist and pliable. Stack the flat bread between sheets of parchment paper.

3. Carefully lay the flat bread, a few at a time, over direct medium heat (350°F to 450°F). Within 1 to 2 minutes, the underside of the dough should crisp, darken, and harden, and the top will puff slightly. Turn them over and continue to cook until both sides are dark brown, about 6 minutes total, turning every minute. If desired, keep warm over indirect heat.

Makes 12 small, 2-ounce flat breads


Blue Cheese-Walnut Spread

Prep time: 10 minutes

4 ounces crumbled blue cheese, such as Maytag, Roquefort or Danish blue
4 tablespoons (2 ounces) unsalted butter, at room temperature
1 tablespoon fresh lemon juice
1/2 cup walnuts, lightly toasted and coarsely chopped, divided
1/4 cup minced shallot
1/4 teaspoon freshly ground black pepper
Finely chopped fresh Italian parsley

1. Using a fork or an electric stand mixer fitted with the paddle attachment on low speed, mix the blue cheese and butter to form a semi-smooth spread. It's okay if there are some chunks of blue cheese. Fold in the lemon juice, 1/3 cup of the walnuts, the shallot, and the pepper. Place the spread in a bowl and garnish with the parsley and the remaining walnuts.

Makes 1 cup


Tomato Tapenade

Prep time: 10 minutes

1/2 cup pitted Kalamata olives, drained
1/2 cup oil-packed sun-dried tomatoes, drained
1 small garlic clove, or several roasted garlic cloves
3 to 4 tablespoons extra virgin olive oil
2 tablespoons capers, drained
1/4 cup loosely packed fresh basil leaves
2 teaspoons balsamic vinegar
1/4 teaspoon freshly ground black pepper
Soft goat cheese, optional

1. In the bowl of a food processor, place the olives, sun-dried tomatoes, and garlic. Pulse several times to coarsely chop and combine. Add 3 tablespoons of the oil, the capers, basil, balsamic vinegar, and pepper. Continue to puree until the mixture is well combined. Add the remaining tablespoon of olive oil if it seems too chunky. Place the tapenade in a bowl and garnish with the goat cheese, if desired.

Makes 1 cup


White Bean Puree with Roasted Garlic and Sage

Prep time: 10 minutes
Grilling time: 45 minutes to 1 hour

1 small head garlic
Extra virgin olive oil
1 can (15 ounces) cannellini or navy beans, rinsed and drained
1 teaspoon freshly grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
1/4 cup loosely packed fresh Italian parsley leaves
2 to 3 small fresh sage leaves
1/4 teaspoon freshly ground black pepper
Finely chopped fresh Italian parsley for garnish

1. Remove the loose, papery outer skin from a head of garlic and cut off the top to expose the cloves. Place the garlic on a large square of aluminum foil and drizzle 1 teaspoon of olive oil over the top of the cloves. Fold up the sides and seal to make a packet, leaving a little room for the expansion of steam. Grill over indirect medium heat (350°F to 450°F) until the cloves are soft, 45 minutes to 1 hour. Set aside to cool.

2. In the bowl of a food processor, squeeze out the garlic cloves, being careful not to add any of the papery skin, then add and puree the beans, 2 tablespoons of olive oil, the lemon zest, lemon juice, and salt. Add the parsley and sage and process to give the puree a spreadable consistency that resembles the texture of hummus. If necessary, add additional olive oil to create a smoother consistency. Place the puree in a bowl and garnish with the parsley.

Makes 1-1/2 to 2 cups