The long weekend a few weeks ago proved to be as beautiful as the weatherman promised, if not more so. Other than the bites from the black flies and mosquitos, it was darn near perfect. High 20°C during the day, and cool enough to sleep in without having to turn on the heat. Perfect I say!
You may recall that I posted Sawsan’s recipe a while ago for feta and basil flat bread, but frankly my omission of the olive oil did not do it justice, at all. I had frozen about half the dough waiting on a perfect opportunity to try it again (the olive oil was to be added when rolling out the flat bread, so I was good to go!).
The long weekend presented the perfect time because we were in need of hors d’œuvres for cocktails; this time I did not skimp on the olive oil. Sawsan, I MUST say it was marvelous! JT said the BEST he has had. I had a hard time not sampling them (I did try a couple, OK, maybe a few, but that’s IT!). We shared them with JT’s sister (known as Sid) and husband and the Ceement Boy (nephew Brian — I’ll get into that story sometime soon). We had polished most of it off when Ceement Boy dropped his wine glass onto the side of the dish and it broke into smithereens! He was trying to keep up with me as I broke a wine glass the night before! The cheddar dip can be found here.
The flat bread could have been even better had I made my own feta, like John (from the Bartolini Kitchens) did here.