Semolina Flatbread with Grilled Peaches,
Goat Cheese and Baby Arugula

Chef Bruce Lefebvre

This dish can be used as an inventive hors d’oevre or as a first course.  In addition to
taking advantage of our NJ summer peaches, this entire recipe can be done on the grill,
including cooking the flatbreads!  While homemade flatbreads are always the best, this
recipe can be made with grilled flour tortillas for a last minute cocktail snack after a
day in the sun.

Makes 6 to 8

For the flatbread:
½ teaspoon sugar
.06 oz fresh cake yeast
½ cup All purpose flour
½ cup Durham flour
1 ½ tablespoons olive oil, plus more to grease the bowl
1 ¼ teaspoons salt
¼ teaspoon black pepper
½ teaspoon fennel seeds
1 cup semolina flour, plus more to knead and roll out

Stir the sugar and ¾ cup lukewarm water together by hand in the bowl of a mixer.

Crumble in the yeast and let stand until foamy, 5-6 minutes.

On low speed with the paddle attachment, gradually whisk in the all-purpose and
durham flours into the yeast mix.  Increase speed to medium and mix for 1 minute.

Mix in the oil, fennel seeds, salt, pepper and semolina and mix on medium speed
againfor several minutes.  Turn out onto a floured surface and knead for 5 to 10
minutes, adding semolina as necessary, until the dough is smooth and elastic.

Place the dough into a oiled bowl, cover, and allow to double at room temperature,
approximately one to 1 ½ hours.

Divide into 3 ounce balls – about golf ball size --  and roll out to rough circle/oval shapes,
dusting with semolina to prevent sticking.  At this point, you can reserve the dough in the
refrigerator, covered, for one day.

Just before grilling, rub each lightly with more oil.  Grill to order over a medium fire until
charred and bubbly, about 3 to 4 minutes on each side.

For the peaches, goat cheese and arugula topping:
4 ripe peaches
1 tablespoon olive oil
Salt and pepper to taste
1 pint fresh goat cheese, crumbled
4 quarts baby arugula
5 tablespoons chopped chives
¼ cup your favorite, good quality vinaigrette

Segment each peach, cutting around the pit but leaving the skin on.  Coat lightly with
the oil, salt and pepper and lightly char on the grill on both sides.

Place the arugula and chives in a bowl.  Add the vinaigrette and toss.  Season with
salt and pepper.

Top each of the grilled flatbreads with an equal amount of the arugula, grilled peaches
and goat cheese as you would a pizza.

They can be returned to the grill with the lid closed for 2 minutes to melt the goat cheese.

Slice in wedges and serve while warm.

The Frog and The Peach Recipes Home