JBug's Kitchen Antics: Flatbread with Lamb Sausage, Goat's Cheese and Basil Mint Aioli

There's nothing quite like making reservations instead of dinner every once in a while because it normally inspires me to try something I've never had before. After a recent evening at our new favorite restaurant, I figured I just HAD to come home and try out a new idea for flatbread.

After checking out several sources, I used a recipe I found on myrecipes.com for the dough (hit the link and it'll take you right to it) but I even changed that up a tad. I mean I don't know about you, but I don't necessarily need to knead my dough by hand so I used my trusty Kitchenaid to do the job for me. It was a breeze and ready in no time flat in no small part because our kitchen temperature is exactly what's called for when proofing dough (about 85 degrees). I know - just imagine what it would be if we didn't have the AC set for 74.

Anyway, only slightly different from my usual pizza dough, the flatbread doesn't have any oil in it which could account for it's extremely crisp and light texture. Rolled out on a floured board, it hit our medium hot outside gas grill and took mere minutes to cook on one side before being flipped over and ready to take on the toppings.

Said toppings included purchased olive tapenade against the crisp crust, followed by sauteed ground lamb sausage made from very lean meat mixed with chopped mint, basil, cilantro, red onion, garlic and spices (recipe inspired by Rachael Ray's pita pockets, minus the yogurt and sour cream). On top of that went crumbled goat cheese, a little feta and some chopped roasted red peppers then it went back on the grill for a few minutes to brown the crust and melt the cheese, before the grand finale - a basil mint Aioli adapted from Foodnetwork.com.

The result - super crisp crust topped with the fresh Mediterranean flavors but I've got to admit it might need a little more work. Hit the links above to see my sources, but you'll have to hang in there for my complete version. I'm just going to have to perfect it before I pass the whole recipe along with the exception of the Aioli. It's the bomb!

Incidentally, sorry I'm a little late today everyone - blame it on technical difficulties. The fact that the computer was at home and I wasn't made it technically impossible to write until now. LOL

Basil Mint Aioli (from JBug’s Kitchen adapted from Foodnetwork.com)

The addition of breadcrumbs to this aioli makes it pretty well fool proof, but you'd never even know they're in it. Honest!

3 tablespoons slightly stale breadcrumbs from 1 slice white bread, crusts removed

1 teaspoon white wine vinegar

1 teaspoon fresh lemon juice

3 large cloves garlic

1/4 teaspoon salt

3 egg yolks

3/4 cup extra virgin olive oil

Dash fresh ground black pepper

Dash hot sauce

Small handful each fresh basil and mint

In a food processor, combine breadcrumbs, vinegar, lemon juice, garlic, salt and egg yolks. Pulse until mixture is a fine paste. With motor running, add olive oil VERY slowly in a thin stream and mix to form an emulsion. Stop motor and add pepper, hot sauce and fresh herbs. Pulse until mixture is smooth and herbs have been chopped. Refrigerate until needed.

A year ago - Curried Lamb Samosa Pie