A fluffy warm goat cheese flatbread, covered in a mix of flavours and textures, is hard to beat. Easy to make, especially if you buy the bread, it can be changed with the seasons and to suit any occasion.
Opies Foods asked me what I’d do to make their pickled walnuts shine. Yes they can be added to salads, but at this time of year I am more about carbs. Plus they deserve to have a staring role.
Pickled walnuts are a quintessential British pickle. They are harvested early in summer when they are still green. Opies pickle them the traditional way in malt vinegar, but they add their secret blend of spices as well. The pickling process means that they still have a bit of bite to them.
You’ll often find pickled walnuts on cheeseboards, so that is the inspiration for this flatbread recipe. Take the cheese and accompaniments and turn them into a handheld snack.
I chose goats cheese because the pickle cuts through that bite you get with goat.
So you’ve got the cheese and the pickle. Roasted pepper adds colour and a new texture to the mix. You could add a salty ham such as Serrano, or leave it out if your catering for vegetarians. Finally sprinkle with sesame seeds for another bit of crunch.
That’s it! Chop everything small so that each mouthful is different and cutlery isn’t needed.
Opies pickled walnuts are available in most large supermarkets and on cheeseboards up and down the country!
Serve to nibble with drinks or as an easy, make ahead starter – these goat cheese flatbreads are versatile and delicious.
Chop the pickled walnuts, peppers and ham. Make them all roughly the same bite size.
I like to dry the ham so it is nice and crispy – follow my easy method to dry ham here.
Heat the flatbread if serving immediately – you can also serve the bread at room temp.
Spread a generous layer of goat cheese on the bread, and sprinkle with za'atar if using.
Add the peppers, pickled walnuts and ham.
Sprinkle with sesame seeds and serve.
There are plenty of variations for this recipe.
Not sure about goat cheese? Try a cream cheese or a ripe brie. Chunks of Gorgonzola would work a treat if you like blue cheese – just not too much.
I made flatbreads, but you can easily buy them, or use pita or even ciabatta.
If you are making this for a crowd to hand round with drinks, add the toppings to a focaccia, then slice with a pizza wheel into bite sized pieces.
Put left over pickled walnuts out with your cheeseboard or slice them over a Camembert before you bake it.
If you fancy more easy finger food, my ploughmans on a stick would make a great ‘picky tea’ with these flatbreads. If you love pickled walnuts, I strongly suggest you check out these BBQ jackfruit and pickled walnut wraps 😋.
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