Sunday, October 6, 2013

Three Cheese and Balsamic Glaze Flatbread


  • Flatbread
  • 3 tablespoons butter
  • 1/8 cup flour
  • 2 cups hot milk
  • 1 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 2-3 ounces gruyere cheese
  • 1-1.5 teaspoons garlic paste
  • 4 ounces brie cheese
  • 4 ounces feta
  • 1 tablespoon basil paste
  • Balsamic glaze

Preheat Oven to 350 degrees


Grate the gruyere cheese and set aside.  Cut the basil paste into the feta and set aside.  Trim the rind off of the brie cheese and slice into small pieces, approximately the size of a standard forever stamp, and set aside.

Melt the butter in a large saucepan over medium heat, adding the garlic so that it can simmer in the butter. Once melted, slowly stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden color, about 3 minutes.

Increase the heat to medium-high and slowly whisk the hot milk into the roux. Bring to a simmer, then reduce the heat to medium low. Continue simmering until the flour has softened and become completely smooth, about 10 to 15 minutes, stirring in the grated gruyere as it is nearly finished. Season with salt and nutmeg. Set the sauce aside.

[This will create enough base for approximately 3-4 flatbreads, so the leftover can be used for additional flatbreads (if you are multiplying the recipe) or in a pasta dish (I prefer lasagna made with béchamel base rather than a ricotta mix) or in the Croque Madame.]

Place flatbread on a baking stone and heat up for approximately 5 minutes to crisp up one side.  Flip so the crispy side is now the bottom. Spread béchamel sauce across the flatbread.  Place the slices of brie in rows down the flatbread.  Crumble the feta basil mix on top.  Generously drizzle (stripes and then diagonals) balsamic glaze on top.

Change oven to broil.  Broil until brie is melted and the edges of the flatbread golden brown.

Myrtle's Note:  I was trying to re-create an Archer Farms flatbread that was brie, balsamic glaze, and Italian cheese sauce. I looked everywhere, but could not figure out what "Italian cheese sauce" might mean, so I decided to use the idea of a béchamel sauce with gruyere that I learned about from Anna's magnificent Croque Madame.  However, I used a different béchamel recipe because I was looking for something I could halve easily.  From the Grilled Eggplant with Balsamic Vinegar, Basil, Feta and Grilled Baguette, I learned that warmed feta with basil was tasty, so I added it to the recipe.  And, of course, one can never go wrong with adding garlic when cooking with brie.

Yield:  1-4 servings (depending on if used as an appetizer or a side to a main dish or a funky personal pizza)

Source:  The béchamel sauce is a halved recipe froméchamel.