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Laura Chenel’s Pimento & Garlic Goat Cheese Summer Flatbread

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.
  1. ½ Laura Chenel's Pimento & Garlic Log
  2. ½ package fresh pizza dough or pre-made flatbread
  3. 2 tablespoons extra virgin olive oil, separated
  4. Fresh vegetables of your choice for topping
  5. Salt and pepper, to taste
  1. 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.
  2. 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.
  3. Drizzle with remaining olive oil, and serve warm.
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Laura Chenel’s

From the early creation of fresh goat cheese on a small Sebastopol farm to its current home in the new state-of-the-art creamery in Sonoma County’s Carneros region, Laura Chenel’s Chèvre has grown along with America’s increasing appreciation of goat milk cheese. From its inception, Laura Chenel’s has been acknowledged as America’s first name in chèvre. Producing award-winning cheeses for nearly 4 decades, the company was recently awarded LEED Gold certification by the U.S. Green Building Council (USGBC) for its Sonoma creamery, completed in 2011.