Grilled Flatbread and Apricot Bruschetta

This recipe was made by Mortar Pestle Cooking to be paired with Raft Wines Jonquille Viognier and featured on the Bâtonnage Forum 2020 website. Enjoy!

FLATBREAD DOUGH
In a medium bowl, or a stand mixer, add
2 tsp dry yeast
½ c water
½ c sourdough starter
¼ c rye flour
Stir to a cohesive mixture, then add

3 c All Purpose Flour, plus extra for dusting
1 pinch salt
¾ to 1 c water

Knead for 5-ish minutes, until the dough begins to feel like a springy ball and has a smooth texture

Proof until doubled in size

Divide and shape into 4 balls coated in olive oil, set on a sheet pan also coated in olive oil

Have on hand a sheet pan fitted with a cooling rack, tongs, olive oil, salt

On a high heat gas grill with cleaned and oiled grates, place your stretched-out doughs and let sit without disturbing for at least 3-4 minutes. Drizzle a little olive oil and sea salt over the top and when the dough releases itself cleanly from the grates, you can flip it. Drop the heat to low and cover for 3-5 ish minutes. Then flip it again. Repeat every 5-sih minutes until the bread is cooked. You will know that the bread is fully cooked when you tough it gently with your finger and bounces back. If a finger indent stays in the dough, that means that the dough is still uncooked and sticking, so it needs additional cooking time. The flatbreads generally take about 10-15 minutes to fully cook.

CANNELINI BEAN PURÉE
1 8oz can cannellini or your favorite white bean
1 tsp fennel powder
Zest of 1 lemon
Olive oil to taste (about 2 Tbs to ¼ c)
Salt, to taste

Put cannellini beans, fennel powder, lemon zest, and salt in a food processor or blender and purée to smooth, drizzling in a bit of olive to get a silky and smooth texture. You shouldn’t need more than ¼ c. Taste and adjust seasoning if need be. This should be fairly neutral, as it’s intended use is a base for the grilled apricots.

GRILLED STONEFRUIT
12-15 apricots (or 3-5 peaches, nectarines, plums, or a mixture), cut in half and pitted (for peaches and nectarines, cut into quarters)
1 tsp cayenne
Lemon olive oil to taste (or olive oil with lemon zest grated into it)
Salt, to taste
Juice of ½ a lemon

Marinate for at least 30 minutes and up to overnight

On a pre-heated medium-hot grill with cleaned and oiled grates, place the stone fruit cut side down and leave until caramelized (2-3 minutes). You can also use a pre-heated iron skillet or a cast iron plancha on the grill and place the fruit directly on top of that. When done, remove and coat with the remaining marinade

HAZELNUT GREMOLATA
1 c hazelnuts, toasted
¼ c fresh herb chiffonade (sage, basil, mint, parsley, thyme)
1 Tbs minced preserved lemon (or sub the zest of a meyer lemon or orange)
Salt, to taste (start with a pinch and adjust after you taste)
½ - ¾ c Olive oil

Small squeeze of lemon juice to taste (½ - 1 tsp)

Mix everything together in a mortar and pestle or in a food processor. The texture should be chunky with the oil just holding it all together, rather than making it a runny sauce.

ASSEMBLY
Grilled flatbread, topped with cannellini purée, then grilled stone fruit, and hazelnut gremolata over the top. This can be enjoyed as a meal with a green salad, or on smaller pieces of bread for party canapés.