Photos on Fine Fettle Kettle are originals taken by Miriam Latour and under copyright protection.
Recipes are the creation of Miriam Latour, unless otherwise indicated.

Monday, June 15, 2009

Gorgonzola, Pear, Onion & Leek Bread

This loaded bread was really popular with my family... or at least I assume it was, because it disappeared when I wasn't looking for a few minutes. The pears look like they might overwhelm it, but actually they add just a touch of sweetness to the beautiful aromatic combination of sage, onions, leeks and gorgonzola. The walnuts add fullness and texture and the whole wheat bread is hearty and nutty.

This topings for this recipe are adapted from one I found online at EatingWell. The flatbread recipe is from a collection of recipes a relative of mine gave me years ago.

1 1/2 cups warm water
2 T sugar
1 T dry yeast
1 1/2 tsp salt
2 T olive oil
4 cups flour

Heat oven to 450ºF
In a large bowl combine water, sugar, and yeast. Allow to sit until yeast starts to bubble. Add salt, oil and slowly add flour until dough feels thick, but workable. Kneed for about 5 to 8 minutes. Place in bowl, cover with thin coat of olive oil and allow to rise for an hour. Punch down, and measure about 20 oz of dough to use for this recipe.

Roll out dough and using a peel covered in cornmeal, place dough on baking stone (or baking sheet) and cook for about 8 minutes until it bubbles up as in the photo below.

2 tsp olive oil
1 large onion
1 large leek
1/3 cup chopped walnuts
2 tsp balsamic vinegar
1 Tblsp chopped sage
2 pears
1/2 cup crumbled gorgonzola

Thinly slice onions and leeks. Toast walnuts in a skillet, remove and set aside. Add olive oil and onions & leeks. Cook until starting to brown, set heat on low, cover and allow to cook 8 minutes more.

Chop and add sage to onions. Add vinegar and pepper.

spread onion mixture over bread. Top with pears, walnuts and gorgonzola.

Bake on stone (or sheet) for 11 - 13 minutes

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