Flat bread with Speck, brie, red grapes and crispy sage

Course: appetizer
Style: traditional
Level of difficulty: medium 
Preparation time: 15 min.
Created by: Stefano Cavada

     

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  Flat bread with Speck, brie, red grapes and crispy sage



125 g Manitoba flour
75 ml warm water
½ teaspoon sugar
¼ teaspoon yeast
¼ teaspoon salt

6 thin slices of Speck Alto Adige PGI
10 red grapes
35 g brie
A handful of sage leaves

250 g Manitoba flour
150 ml warm water
1 teaspoon sugar
½ teaspoon yeast
½ teaspoon salt

12 thin slices of Speck Alto Adige PGI
20 red grapes
70 g brie
A handful of sage leaves

500 g Manitoba flour
300 ml warm water
2 teaspoons sugar
1 teaspoon yeast
1 teaspoon salt

24 thin slices of Speck Alto Adige PGI
40 red grapes
140 g brie
A handful of sage leaves

 

Preparation

Mix together the Manitoba flour, water, sugar, salt and yeast. Allow to stand and let rise for 1 hour. Preheat oven to 220°C. Roll out the dough into a large rectangle. Add the grapes, halved and seeded, then the brie cut into small pieces and bake until the mixture is well cooked. Take the flat bread out of the oven, add the Speck slices and sprinkle with the sage leaves.

 

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