Middle Eastern Focaccia with Mango salsa
Recipe: Middle Eastern Focaccia with Mango salsa
The bread can be made with or without the salsa
This will serve 4 as an appetizer and two for lunch.
2 short (10”) pieces naan (Middle Eastern flat bread) or one long one. You can even use a pizza crust in a pinch
2 Tbl Mango chutney (can be hot or mild). Buy it in a jar.
4 oz. goat cheese (chèvre)
Ground coriander, cayenne, ginger and cumin to taste
1 fresh mango, peeled and chopped
2 Tbl red onion, minced
1/2 a jalapeño, diced finely or grated using a tower grater or rasp
1/4 cup orange juice
Preheat oven to 400 degrees.
Spread your naan with the chutney. You are just smearing the bread with it. Then spread the goat cheese on top of the chutney. Sprinkle with a light dusting of coriander, cayenne, ginger and cumin. I use about the same amount of each. Just a sprinkle across the whole thing. Bake in your oven at 400 degrees for 12 – 14 minutes; just to heat it through and crisp up the bottom. Cut with a pizza cutter.
Put all of the salsa ingredients in a small bowl. Stir and then chill until the focaccia is ready. When you pull the hot focaccia out of the oven and cut it with the pizza cutter, the last thing you are going to do before serving is pile this cold, fresh salsa on top. The hot and cold go great together.
You can make this focaccia as a lunch too. Serve with a simple salad and you’re all set. This recipe can be doubled for bigger crowds.
Enjoy. Cheers! Zola
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