Hi friends! Welcome to the new and improved Sugar + Salt!
You know how the old saying goes…”new year, new blog.” Or something like that. That’s right- Sugar + Salt has gotten a (much needed) face lift for 2017. You will find the new layout to be cleaner, easier to navigate and overall just more fun. Spend a few minutes exploring the new features and design, and get ready for lots of new content to come! Leave a comment about the changes that you do/don’t like or what else you would like to see at Sugar + Salt!
**A big shoutout and thank you to my longtime friend Lucy for designing the new Sugar + Salt logo.** She’s the best! Besides the time I sprained my ankle and and she laughed hysterically at me while I rolled around crying on the ground. Or when she and my friend Allie put all my stuff in the school vending machine and forced me to buy it back (cell phone & car keys included.) But seriously, she actually is the greatest and I love the new logo!
Anyway, we are kicking off 2017 with this amazing Four Cheese Garlic Flatbread. Honestly, how could you go wrong with a dish whose main ingredients are garlic and cheese? Zangy garlic + gooey cheese = heaven in my mouth. The funny thing is that this recipe almost didn’t exist. Let me explain…
Here in the fine state of North Carolina, we are not accustomed snow/ice/weather below 40 degrees. And by “not accustomed to” I mean “are totally incapable of handling.” This past weekend, the forecast called for a “wintry mix” to begin Friday evening, with an estimated snow accumulation of 6 inches. Thursday evening, I stopped by the Trader Joe’s to pick up a few groceries. How foolish. The scene I walked into resembled somewhere between a post-apocolyptic looting frenzy and a drunk stampede of buffalo. No eggs. No bread. No milk. Crazed soccer moms wrestling little old men for the last jar of Cookie Butter.
The chaos sucked me in like a tornado, renderring me incapable of thinking rationally. I started filling my basket with anything and everything, convinced I would need it all to survive the looming winter storm. When I finally got home and reviewed my purchases, I was baffled. Among my spoils were three bags of brussel sprouts, tortilla chips, garlic, Lavash (flat bread), butternut squash, four bottles of wine and six types of cheese. SIX. Clearly I had absolutely no plan…
When the forecast came true and it actually did start snowing/sleeting on Friday, I knew I would have to make do with the ingredients I had for dinner. Since I had so much of it, the cheese was my driving factor. Remembering the Lavash, I decided to make a four cheese flat bread. In an effort to kick it up a notch, I whipped up an easy white garlic sauce to use as the flatbread base. 30 minutes later, and voila! This easy, delicious Four Cheese Garlic Flatbread was born.
The beauty of this recipe is that you can really use any combination of cheeses that you have on hand. I happened to have fontina, asiago, parmesan and mozzarella from my grocery store frenzy, but use what you have! Additionally, while I love the Trader Joe’s Lavash, you can use any type of flatbread/tortilla as the crust. Just make sure it is sturdy enough to hold up all the CHEESE!
This four cheese garlic flatbread can be enjoyed as a standalone entree, or served as an appetizer/snack for group of people. If you’re feeling really adventurous, experiment with different flatbread toppings. Personally, I think sun-dried tomatoes and spinach is divine. Get creative!
I hope you enjoy this recipe and the new Sugar + Salt! Once again, please leave me comments to let me know your thoughts about the recipe or new layout! Cheers!!
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 3 tablespoons flour
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon Italian seasoning
- 1 cup skim milk
- ½ cup grated Parmesan
- ⅓ cup garlic sauce
- 1 piece of Trader Joe's Lavash (or flatbread of your choosing)
- ¼ cup grated Mozerlla
- ¼ cup grated Parmesan
- ¼ cup grated Asiago
- ¼ cup grated Fontina
- Freshly ground black pepper
- Parsley for garnishing (optional)
- In a small saucepan, melt the butter over medium heat. Once melted, add in minced garlic. Cook until light brown and fragrant, about 30 second.
- Add in flour, salt, pepper and Italian seasoning. Whisk together until combined and mixture resembles a roux.
- Add milk and stir to combine until sauce is thick. If you want sauce to be thinner, add in more milk.
- Stir in cheese and remove from heat.
- Preheat oven to 400.
- Spread ⅓ cup of garlic sauce on flatbread
- Layer mozzarella on top of the sauce. Sprinkle remaining cheeses on top of mozzarella.
- Grind fresh black pepper over the top.
- Place on cookie sheet and bake for 15 minutes, or until cheese is golden and slightly bubbling.
- Remove from oven, slice and enjoy!
pizza: TJ Lavash, Fontina, Asiago, Parm, Mozerella- 1/4 cup of each
Garlic Sauce: http://www.bakedbyrachel.com/white-garlic-pizza-sauce/