Goat Cheese and Toasted Pecan Sheets
The breaking of bread is wonderful part of any wedding. Crisp sheets of flatbread made with goat cheese and toasted pecans are perfect for sharing. Sprigs of fresh parsley add color.
- Yield: Makes three 12-by-15-inch sheets
Source: Martha Stewart Weddings, Winter 2002
- 1/3 cup pecans, chopped fine
- 8 ounces fresh goat cheese
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 2 cups all-purpose flour, plus more for rolling
- Pinch of coarse salt, plus more for garnish
- 1/4 teaspoon freshly ground pepper
- 1/4 cup milk
- 5 sprigs fresh parsley, leaves only
Preheat oven to 350 degrees. Spread pecans evenly on a small baking sheet, and toast in the oven until fragrant, 5 to 7 minutes. Set aside to cool. Leave oven at 350 degrees for baking crackers.
In the bowl of an electric mixer fitted with the paddle attachment, combine the goat cheese and butter on medium speed. Add the flour, toasted pecans, salt, and pepper; mix just until combined and crumbly. Add milk, and mix just until the mixture comes together; dough will be quite stiff.
Divide dough evenly into three disks. Wrap two in plastic wrap; set aside. On a lightly floured work surface, roll out the unwrapped disk to a 12-by-15-inch rectangle 1/16 inch thick. Gently fold the dough in half, and transfer to a baking sheet. Unfold, and prick the entire surface with a fork at 1- to 2-inch intervals. Gently press one-third of the parsley leaves onto dough, and sprinkle with salt. Bake for 22 minutes, or until golden brown. Remove from oven, and transfer to a wire rack to cool completely. Repeat with remaining dough. Store in an airtight container up to 1 week.