Sardinian Flatbread with Feta and Za' Atar

By • December 15, 2010 8 Comments

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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
  1. Preheat the oven to 475.
  2. 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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