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Author Notes: My rosemary in the garden finally froze and I was looking for something to do with the flatbreads I had just made, meaning usually I brush it with olive oil and then sprinkle it with rosemary, coarse salt and black pepper. Then this came to mind, I think my flatbread will be singing a new multicultural tune. —thirschfeld
Serves 2 to 4
- 1 sheet Sardinian flatbread
- olive oil
- za' atar
- sea salt
- fresh ground black pepper
- 3/4 cup feta cheese in brine, drained and crumbled
- Preheat the oven to 475.
- Brush the flatbread with olive oil, sprinkle with feta and then dust with za' atar. Bake for 8 to 10 minutes in the preheated oven. Serve immediately letting you guest break it into pieces.
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Put cake on a pedestal.