California Harvest Flatbread

Just when you thought it couldn't get any better, I'm back with another decadent "California Harvest" creation. Last week was this stunning centerpiece salad, and today it's a flatbread. Make one to accompany any special meal from now through the holidays, or make them together for a salad/pizza pairing that everyone will love.


As I talked about in my last post, I had the incredible privilege of visiting a (local! Vermont!) fig orchard last month. I wanted to do something really special and unique with the figs we picked there, and so I've developed a two-part series: a salad and a flatbread with the same ingredients. Both celebrate the harvest season, are decidedly California-inspired, and put figs as the stars of the show.

I've chosen all of the other ingredients here to really highlight these gorgeous figs. Avocado provides luscious creaminess, pomegranate arils lend juiciness, and pistachios give the most satisfying nuttiness and crunch. All are very special, festive, iconic foods for fall and the holidays.


You can easily take this idea and put it on whatever flatbread you like. Use your favorite thin crust pizza recipe, or buy dough from your local bakery. Naan would also work great.

My preference though?? My absolute favorite chick pea flatbread, Farinata. This one-ingredient wonder (it's seriously just chick pea flour... plus water and salt) is the easiest, most nourishing, most flavorful flatbread option out there. It's traditional throughout the Mediterranean, although goes by different names in different regions ("farinata" being one of the Italian terms).

I really hope you'll give this classic Italian flatbread a try; you can find all the details you need and step-by-step photos in my Technical Guide to Farinata. It works perfectly with all these fun, festive fall toppings!

You'll see that I chose not to use a sauce on this one. In my opinion, it really doesn't need it since there's so much moisture from the avocado and fruit. But if you want to go that route, it would be wonderful to slather the flatbread in pesto before layering on the other ingredients.

My only "sauce" here is a big drizzle of balsamic reduction. You can easily make it at home by boiling down balsamic until it has thickened sufficiently to coat the back of a spoon. An aged balsamic, which has a thicker texture than un-aged, would also work great. Then finish it off with a very generous grind of black pepper to offset the sweetness of the fruit.


And there you have it! Two related dishes to celebrate the (California) harvest, which use an overlapping set of very special ingredients. Serve them separately or together, or on subsequent days since you'll have all the ingredients anyways. Both are easy enough for any night of the week, but festive enough for a holiday meal.

I think both of these dishes prove that food doesn't need to be fatty, salty, cheesy, or greasy to be decadent. In my opinion, figs, avocados, pomegranates, and pistachios are some of the most seductive, decadent ingredients out there. The combination is magical!


Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram. 

 Disclosure: This post is sponsored by Paradiso Farm. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running.

Looking for another unique way to use figs? This Fig, Bourbon, and Cinnamon Nicecream Cake is a total show-stopper.

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)

  • One farinata chick pea flatbread (or small flatbread of your choice)
  • Apple or pear
  • 8-10 figs. Mine are from Paradiso Farm!! If you're in Vermont, make sure to check them out. Regardless of where you are, check out their website for the most wonderful small-batch coffee.
  • Avocado or two
  • Big handful of pomegranate arils
  • Small handful of roasted/salted pistachios
  • Drizzle of balsamic reduction or aged balsamic
  • Generous grind of black pepper
Thoughts About Method
(These are all just suggestions, be creative and make it yours)
  1. Prepare and cook your flatbread as needed based on what recipe you choose to use.
  2. Slice an apple or pear very thinly and lay the slices on the flatbread.
  3. Slice the figs and avocado thinly and lay them on top.
  4. Scatter pomegranate arils and pistachios across the flatbread.
  5. Finish it all off with a drizzle of balsamic and a grind of black pepper, then serve at room temperature.

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