We’re patting ourselves on the back and being very resourceful using up our leftovers. This Lavash Flatbread with Roasted Butternut Squash and Goat Cheese Cream made a delightful lunch yesterday. I usually find leftovers terribly uninspiring, but one thing this pandemic has taught me, is to be more creative with the odds and ends in my fridge. If you don’t have Lavash bread you can use a tortilla or even puff pastry, we’re really not picky in that respect😜.
The goat cheese cream is just a little soft goat cheese whipped into a soft spread with a touch of cream and fresh thyme, but ricotta would hit the spot too. I had roasted butternut squash so I put that on top, but any, and I really mean ANY veggies would be gorgeous. And for the grande finale 🎺 I drizzled @mikeshothoney all over it when it came out of the oven. OH. MY. GAWD. 🤤 This was heaven on a plate! xoxo Kirsty
Ingredients (serves 1)
1 Lavash bread or large tortilla
3oz. (85g) goat cheese (from a log)
1 tablespoon (15ml) heavy cream
1 sprig of thyme, leaves only
1 cup roasted butternut squash or any other roasted veggies
Hot honey (or honey and chili flakes)
Maldon sea salt to finish
Preheat the oven to 350F (180C). Pop the Lavash bread into the oven for 5 minutes to warm it through.
In a small bowl, combine the goat cheese and heavy cream to a spreadable consistency. If you need to thin out it further, add a teaspoon of cream at a time. Add in the thyme leaves.
Make sure the flatbread is on a baking sheet as it will be hard to transfer once it’s loaded. Spread the cheese all over the flatbread and top with your roasted veggies. Bake for a further 5-10 minutes to warm everything through. Finish with a drizzle of hot honey and sprinkle with flaky sea salt.
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