Flat & fruity.
And maybe a little nutty.
Itโs hard to tell with the Babes this month. Theyโre all over the place.
Waitโฆ.
Thatโs actually pretty normal.

The Fig & Walnut Flatbread, chosen be Elle, of Feeding My Enthusiasms (our host kitchen this month) turned into โapricot & almondโ and โpear & pecanโ andโฆ
You see where Iโm going with this.
The Babes all loved the bread but couldnโt seem to get on the same page as to what should be on top.
Most used fruit and nuts, some used onions, some used shallots, some used rosemary and some not.
Youโll have to look closely to see who did what.
You can find tips on making this yummy flatbread and the recipe at Feeding My Enthusiasms. Plus youโll find all the details for baking along this month.







Thatโs it for October
As always โ
Stay Safe, Healthy, Hopefulโฆ. Fall colors and cooler temps are here!
The Bread Baking Babes
A Messy Kitchen โ Kelly
blog from OUR kitchen โ Elizabeth
Bread Experience โ Cathy
Feeding My Enthusiasms โ Elle
Judyโs Gross Eats โ Judy
Karenโs Kitchen Stories โ Karen
My Diverse Kitchen โ Aparna
My Kitchen In Half Cups โ Tanna
And meโฆ.ย Thyme for Cooking โ Katie
Such different looks for all our breads! And Aparnaโs added a lovely golden hue. I am jealous of the beautiful quality of her figs.
I love the idea of this โ but, for me, it would be dates and walnuts and shallots (and maybe some fetaโฆ)
They are all gorgeous!
Iโm still planning to make this. Alas, figs are out of the question. Theyโre insanely expensive and have had to travel way too far. I WAS going to use pears but it turns out the pears we can get now are inferior. But dates and walnuts sounds like a great idea. And maybe some red onions instead of shallots (just because we have some red onions right now). Thanks for the idea, Katie!
I love pears but we seem to have about 2 weeks out of the 4 โ 5 where they are actually good. I think dates would be great on this bread, and red onions (and feta)
Wow! Whenever we have rotten pears (which, sadly, is pretty much whenever we are foolish enough to buy them), we always moan that if only we were in France, the pears would be fabulous. On our holidays in France, the market pears we bought for lunches were 100% stellar โ perfectly ripe, sweet, and beautifully juicy. How sad to learn that this 100% stellar quality is not necessarily true any more.
Adding feta does sounds like a nice idea. However, the cheese-free flatbread we made was great. I think that the feta would have competed with the pinenuts.