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Ffwd: Back of the card cheese and olive bread

Ffwd: Back of the card cheese and olive bread
It promised to be another dreary Friday and has turned into a picture perfect late spring day.  The end of a hectic week calls for a nice chilled rose and dinner uder the stars.  Fortunately the corner stone of this picnic is freshly baked and waiting for me at home.

Ffwd: Back of the card cheese and olive bread

  • 1 package of our gluten free all purpose baking mix  (or 2 cups of your own favorite)
  • 4 large eggs, at room temperature
  • ½  cup Soy Cream
  • 1/4 cup tbsp extra-virgin olive oil
  • 1/4 cup pesto
  • 1 1/2 cups grated machengo cheese
  • ⅔ cup black olives, halved or coarsely chopped


imFfwd: Back of the card cheese and olive bread

Center a rack in the oven and preheat the oven to 400 degrees F. Butter an 8½-×-4½-inch loaf pan.  Lightly beat the eggs, then whisk in the cream, olive oil, and pesto. Pour the liquid ingredients over the baking mix and stir gently to blend. Switch to a rubber spatula and fold in the cheese and olives. Scrape the batter into the pan.

Bake the loaf for 10 minutes. Turn the oven down to 375 degrees F and continue to bake the loaf for another 45 minutes or so, until it's puffed and beautifully golden and a tester comes out clean. Cool before serving.

Ffwd: Back of the card cheese and olive bread

Notes from Dorie

"I KNOW THIS LOOKS LIKE A GOOD OLD American quick bread, but it's got a French soul, since I was inspired to make it after having had so many versions in so many places across France, particularly in the Champagne region. There the savory cake (just about anything baked in a loaf pan is called a cake in France) is often served with aperitifs, but it's also perfect for brunch, really good with salads, and so satisfying when lightly toasted and buttered."

Adapted from Dorie Greenspans Around My French Table.

 

 

More from this classic cookbook:

 

Photo Credit: Julie T Cecchini

 


12 slices baguette, each about ⅓ inch thick

~ About ¾ cup soft, spreadable goat cheese

~ About 16 ripe strawberries, hulled and cut in half

~ Coarsely ground or crushed black pepper

~ Balsamic vinegar (optional)

Steps

  1. The first day I made this tartine, I just cut slices off the baguette and used them fresh, and you can do the same, or you can treat the baguette as you do for other tartines and grill or toast just one side of it. If you warm the bread, let it cool a bit so that the heat won’t melt the cheese.
  2. Spread the goat cheese over the bread and top each tartine with a few berry halves. Sprinkle with black pepper and finish with a couple of drops of balsamic vinegar, if you’d like.
  3. These should be made as close to serving time as possible.

Notes

I like this tartine with a chilled white wine, preferably one from the Loire Valley, where chenin blanc is the reigning grape and goat the roi of cheeses. But if you end up using cherries or dried fruits, you might want to pour red wine. In fact, topped with dried fruit, these tartines would make a nice addition to a cheese platter served before dessert.

Comments

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Diane Balch

I made mine with gluten free flour too, and it came out great just like yours, beautiful loaf.

Betsy

This is perfect for a picnic. What else did you serve? I love a good picnic.

Trevor Sis. Boom.

I love the knobby crown on your loaf. So rustic and romantic looking!

Cher

Julie - your bread looks perfect for a picnic and your adjustments sound great too.

Acookingmizer.wordpress.com

wow. your bread looks so bubbly and cool!! :)

Acookingmizer.wordpress.com

wow. your bread looks so bubbly and cool!! :)

Maria @ Box of Stolen Socks

Sorry for the VERY late comment! I love that you made this bread gluten free! I was thinking of try my luck with a gluten free version but I chickened out :) If I bake it again I will try your version. Have a great week :)

Terra Americana

We had wine, of course. Shaved parma ham and machengo cheese, hard boiled eggs, caviar, scallions, carrots and radishes. I wish I had thought ahead and made the Sable Breton Galette for dessert.

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