A long title, which should actually be much longer: Whole Spelt, Fig, Cream Cheese, Blue Goat Cheese, Salami and Caramelized Hazelnut Flatbreads. And to continue with the children alternative: Pepper, Cream Cheese, Salami and Gouda Flatbreads.
I had to make a children version of the flatbread. I was completely sure from the start that they will not eat anything with blue goat cheese, figs and whole hazelnuts on top. No matter how much they actually like flatbreads.
But before speaking about the alternative, I should actually tell you how amazing the original fig, goat cheese, salami and caramelized hazelnut flatbreads are. AMAZING!!! I loved every bite of them (I had two before I knew it), the sweetness of the figs, the spiciness of the salami, the aroma of the goat cheese, the creaminess of the cream cheese, the bread’s heartiness and the hazelnut’s crunchiness. An explosion of taste in the mouth, everything blending in perfectly, oh, I just loved it….
I liked the children version as well. Something less original but still full of flavor and risk free. It actually tasted a lot like pizza and that made my kids really happy. Especially my boy. I think he showed me thumbs up at least 10 times while eating and told me that I definitely have to make these again. And that despite the fact that the flatbreads were, unlike the usual pizza, made with whole spelt flour.
Take advantage of the short fig season and try these amazing flatbreads, you will not regret it!
Here are some other amazing flatbread recipes that almost forced me to make my own, I just couldn’t get them out of my mind. 🙂
Figs, bacon and blue cheese grilled sandwich from Oh My Dish
10-Minute Margherita Flatbread Pizzas from The Daring Gourmet
Colorful Flatbreads with Sweet Savory Topping from A Tasty Love Story
Pear, Prosciutto and Arugula Flatbreads from Jo Cooks
Crab, Okra and Gouda Flatbreads from Simple Seasonal
- 450 g/ 1 lbs whole spelt flour
- 250 ml/ 1 cup cold water
- 1 teaspoon salt
- 1 teaspoon honey
- 30 g/ ¼ cup whole hazelnuts
- 250 g/ 8.8 oz cream cheese
- 3 tablespoons milk
- 2 sprigs thyme
- 4-5 figs
- 125 g/ 4.4 oz blue goat cheese
- 1 large red bell pepper
- 125 g/ 4.4 oz grated Gouda cheese
- 3 scallions
- 24 very thin salami slices
- salt and pepper
- This makes 3 fig flatbreads and 3 bell pepper flatbreads.
- Mix together the spelt flour and the salt in a medium bowl or in the food processor. Add the water little by little and knead until everything comes together. Turn the dough on a lightly floured surface and knead until the dough is smooth. Form a ball and wrap in plastic foil. Leave to rest for 1 hour.
- In the meantime melt the honey in a small non-stick pan. Add the hazelnuts and let caramelize slightly. Don't leave the pan unattended and shake it very often. Transfer the caramelized hazelnuts on a plate and let cool.
- Mix the cream cheese, milk, thyme leaves and salt to pepper to taste in a small bowl. Set aside.
- Preheat the oven to 220 degrees Celsius/ 425 degrees Fahrenheit.
- When the resting hour is up, divide the dough into 6 balls. Flour the working surface lightly. Flatten each ball a little and roll it very thinly in the form of a flatbread. Place the flatbreads on trays lined with baking paper.
- Spread the cream cheese on all the breads.
- For the fig flatbreads:
- Slice the figs. Halve the salami slices.
- Arrange the figs slices and half of the salami slices on 3 of the flatbreads. Crumble the blue goat cheese on top and bake for about 12 minutes until the edges of the flatbreads are quite crispy. Take out of the oven and arrange the caramelized hazelnuts on top.
- For the bell pepper flatbreads:
- Cut the pepper into thin strips. Chop the scallions.
- Arrange the pepper strips, the rest of the salami slices and the scallions on the other 3 flatbreads. Sprinkle with the grated Gouda cheese and bake for 12 minutes until the edges of the flatbreads are quite crispy.