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.
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.
Try substituting other toasted nuts, such as walnuts, hazelnuts, or almonds.