Rosemary-Mashed Potato Flatbread with Dunbarton Blue® and Red Onion Marmalade

Rosemary-Mashed Potato Flatbread with Dunbarton Blue® and Red Onion Marmalade

prep time

minutes
cook time

minute
servings
30
flatbreads

Ingredients



















Cooking Instructions

For marmalade:


1

Place onion slices in sauce pan. Add remaining ingredients and cook over medium-high heat, stirring occasionally for 20-30 minutes or until mixture is reduced to viscosity of marmalade. Cool until ready to use.


For flatbread:


1

Heat oven to 375ºF. Mix mashed potatoes, eggs, rosemary and salt. In separate bowl, mix flour and baking powder. Fold flour mixture into potato mixture and mix by hand until well incorporated to form soft dough.


2

Dust a surface generously with flour. Turn dough out on surface and gently roll into 9-by-15-inch rectangle, 1/4-inch thick. Cut dough into 3 3-inch wide strips on the 9-inch side, yielding 3 strips, each 9-by-15 inches. Place strips on parchment-lined cookie sheet. (Dough will be fragile; gently pick up strips with spatula to transfer to sheet.) Bake 20-25 minutes or until golden brown. Remove from oven and brush strips with melted butter. Slice each strip into 1 1/2 inch long pieces (10 pieces per strip for 30 pieces total).


3

Meanwhile, cut Dunbarton Blue® into slices to fit flatbread pieces.


4

Place slice of warm flatbread on serving plate. Place slice of Dunbarton Blue® on flatbread and top with spoonful of red onion marmalade.


Ingredients



















Cooking Instructions

For marmalade:


1

Place onion slices in sauce pan. Add remaining ingredients and cook over medium-high heat, stirring occasionally for 20-30 minutes or until mixture is reduced to viscosity of marmalade. Cool until ready to use.


For flatbread:


1

Heat oven to 375ºF. Mix mashed potatoes, eggs, rosemary and salt. In separate bowl, mix flour and baking powder. Fold flour mixture into potato mixture and mix by hand until well incorporated to form soft dough.


2

Dust a surface generously with flour. Turn dough out on surface and gently roll into 9-by-15-inch rectangle, 1/4-inch thick. Cut dough into 3 3-inch wide strips on the 9-inch side, yielding 3 strips, each 9-by-15 inches. Place strips on parchment-lined cookie sheet. (Dough will be fragile; gently pick up strips with spatula to transfer to sheet.) Bake 20-25 minutes or until golden brown. Remove from oven and brush strips with melted butter. Slice each strip into 1 1/2 inch long pieces (10 pieces per strip for 30 pieces total).


3

Meanwhile, cut Dunbarton Blue® into slices to fit flatbread pieces.


4

Place slice of warm flatbread on serving plate. Place slice of Dunbarton Blue® on flatbread and top with spoonful of red onion marmalade.


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