Thursday, June 5, 2014

Garden to Table - Potato and Rosemary Flatbread

Are you ready for another garden to table recipe?
Our local farmer's market is about to open on Saturday.
I can't wait!
It's a great supplement to my own garden especially since I have nothing to harvest yet.
The farmers at our local market come as far away as Kentucky.  We even get Gulf Shrimp all the way from Alabama.  So, since some of the farmers come from further away, I have access to produce that isn't quite ready here...remember, worst winter ever = delayed growing season.

I grow my own potatoes, but they are far from being ready.  The taste of a potato directly from a farm or your own garden, just cannot be beat.  So, what else can you do with potatoes other than bake, boil or fry?  Glad you asked...

Potato and Rosemary Flatbread
Incredibly fresh!
The aroma from the good.

2 lbs red boiling potatoes
2 Tbsp olive oil
4 Tbsp minced garlic
1/2 tsp sea salt
3 tsp chopped fresh rosemary
1/4 tsp black pepper
2 cups water packed fresh mozzerella, sliced
2 large flatbreads

Preheat oven to 400 degrees.  Thinly slice potatoes about 1/8 to 1/4 inch thick.  Then toss with olive oil, garlic, salt, 2 tsp. rosemary and pepper in a large bowl until lightly coated.  Spread potatoes in 1 layer on a lightly oiled baking sheet.  Bake until tender for about 20-25 minutes.  Cool.

Lightly brush flatbreads with olive oil.  Place potato slices on top of the flatbread.  Add slices of fresh mozzerella.  Sprinkle 1 tsp of chopped rosemary over both flatbreads.

Bake about 10-15 minutes or until cheese has browned slightly.  Sprinkle with extra rosemary and sea salt.

The potatoes and so tender!
I just love the combination of the salty potato and fresh mozzerella on the flatbread.
Great for an appetizer or make it a meal.

Celebrate the little things that make life sweet,