Laura Chenel's Pimento & Garlic Goat Cheese Summer Flatbread
Sweet and spicy notes from pimento peppers make an excellent companion to the fresh tang of the garlic and goat cheese. Choose any combination of ripe tomatoes and garden-fresh veggies to top this flatbread, and serve with a crisp Sauvignon Blanc or fruity Rosé for a delicious and easy-to-make summer pairing.
Ingredients
- ½ Laura Chenel's Pimento & Garlic Log
- ½ package fresh pizza dough or pre-made flatbread
- 2 tablespoons extra virgin olive oil separated
- Fresh vegetables of your choice for topping
- Salt and pepper to taste
Instructions
- Preheat grill pan or barbecue to high heat. Roll out pizza dough to desired shape. Sprinkle with 1 tablespoon olive oil and salt and pepper. Grill for 5-7 minutes or until dough is light golden brown and cooked through.
- While dough is still warm, spread Pimento & Garlic Log on flatbread. Top with fresh vegetables and herbs, such as heirloom tomatoes, scallions, red and green peppers, basil, and micro-greens.
- Drizzle with remaining olive oil, and serve warm.
Laura Chenel
Laura Chenel ushered in a new chapter in American cheese in 1979 when she started making farmstead goat cheese with milk from her goats and techniques she learned in France. Today, Laura Chenel still embodies its founding namesake’s pioneering spirit as a leading producer of fresh and aged goat cheeses, and goat yogurts crafted with fresh goat milk from family-owned farms in California, Oregon, Nevada and Idaho. Located in the heart of Sonoma County, Laura Chenel is the first U.S. creamery to be awarded LEED Gold certification, and its commitment to sustainable practices, including solar energy and recycling, helps preserve the terroir for generations to come.
