Flat & fruity.
And maybe a little nutty.
It’s hard to tell with the Babes this month. They’re all over the place.
Wait….
That’s actually pretty normal.
The Fig & Walnut Flatbread, chosen be Elle, of Feeding My Enthusiasms (our host kitchen this month) turned into ‘apricot & almond’ and ‘pear & pecan’ and…
You see where I’m going with this.
The Babes all loved the bread but couldn’t 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.
You’ll 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 you’ll find all the details for baking along this month.
That’s it for October
As always –
Stay Safe, Healthy, Hopeful…. Fall colors and cooler temps are here!
The Bread Baking Babes
A Messy Kitchen – Kelly
blog from OUR kitchen – Elizabeth
Bread Experience – Cathy
Feeding My Enthusiasms – Elle
Judy’s Gross Eats – Judy
Karen’s Kitchen Stories – Karen
My Diverse Kitchen — Aparna
My Kitchen In Half Cups – Tanna
And me…. Thyme for Cooking – Katie
Such different looks for all our breads! And Aparna’s added a lovely golden hue. I am jealous of the beautiful quality of her figs.
I love the idea of this – but, for me, it would be dates and walnuts and shallots (and maybe some feta…)
They are all gorgeous!
I’m still planning to make this. Alas, figs are out of the question. They’re 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 – 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 – 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.