MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pickled Stone Fruit & Burrata Flatbread
 Categories: Breads, Fruits, Vegetables
      Yield: 6 servings
 
MMMMM-----------------------PICKLED FRUIT----------------------------
      2 c  Cider vinegar
    1/4 c  Sugar
      1 ts Coriander seeds
      1 ts Mustard seeds
      1 ts Whole black peppercorns
      2 cl Garlic; crushed
      2    Sprigs thyme
      1    Sprig dill
      2    Peaches; pitted, in 3/4"
           - wedges
      2    Plums; pitted, in 3/4"
           - wedges

MMMMM-----------------FLATBREAD/GRILLING/SERVING----------------------
  1 1/3 c  Water; @ 110 F/43 C
      4 ts Active dry yeast
      3 c  Flour, plus more for
           - dusting
      2 ts Kosher salt
      1 lg Egg
           Olive oil; for greasing
      1 c  Canola oil
     12 cl Garlic; peeled
      6 tb Cr+?me fra+<che
      3 tb Shaved, aged, Gruyere
      2 lb Mini burrata; in 1/4"
           - pieces
           Baby arugula; for serving
           Salt & fresh ground pepper
           Aged balsamic; for serving
 
  MAKE THE PICKLED FRUIT: Bring vinegar, sugar, spices,
  garlic, thyme, dill, and 1 cup water to a boil in a
  4-qt. saucepan. Remove from heat and add fruit; let cool
  completely, then strain, discarding liquid. Cover and
  refrigerate until ready to use.
  
  MAKE THE FLATBREAD DOUGH: Combine water and yeast in the
  bowl of a stand mixer fitted with the paddle attachment;
  let sit until foamy, 10 minutes. Add flour, salt, and
  egg and mix until combined; turn out onto a lightly
  floured surface and knead until smooth, about 5 minutes.
  Transfer to a greased bowl and cover loosely with
  plastic wrap; set in a warm place until doubled in size,
  about 1 hour.
  
  Simmer canola oil and garlic in a 1-qt. saucepan over
  medium-low; cook until garlic is tender, 30-40 minutes,
  and let cool. Strain garlic, saving oil for another use.
  Build a medium-heat fire in a charcoal grill, or heat a
  gas grill to medium. (Alternatively, heat a cast-iron
  grill pan over medium-high.) Divide dough into six 4-oz.
  balls and place on a lightly floured baking sheet; cover
  loosely with plastic wrap and let rest 20 minutes.
  Working with one ball of dough at a time and on a
  lightly floured work surface, roll dough into a 4" round
  about 1/4" thick. Brush with olive oil and grill,
  turning once, until golden brown and almost cooked
  through, about 5 minutes. Top each flatbread with 1
  tbsp. cr+?me fra+<che, 1/2 tbsp. Gruy+?re, 2 pieces confit
  garlic, and 4-5 slices fruit; continue grilling until
  bread is crisp and brown at edges, 2-3 minutes longer.
  Transfer to a serving platter and top with burrata,
  arugula, sea salt, and pepper; drizzle with balsamic.
  
  Recipe by: Edi Frauneder
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM