Rebecca Weger

Summer Melt

As sometimes happens, a break was unavoidable, but I am still here, and we’re still eating.

In a surpise move, I was inspired to craft something on a recent weeknight.  I had been out of town for 5 days and Joseph took a shot at a bread recipe we hadn’t tried before.  It was an artisan bread with seeds and a bit of nuttiness from some teff flour.  The recipe was from Annalise Roberts’ book Gluten-Free Baking Classics.  It was hearty enough to hold something with depth and density.

The bread was split open and toasted in the broiler.  Red onions and a portobello mushroom were lightly sauteed in olive oil – the mushrooms got some balsamic vinegar.  Fresh mozarella, onions, mushroom, roasted red peppers, fresh basil and oregano topped the bread and went back in the broiler.  Hearty and delicious.