This recipe for fusion flatbreads was inspired by a trip this weekend to visit my brother in Washington, DC. Knowing that I like good food, my brother tried to pack in as much eating as possible into the three days. After we finished our poached eggs and toast Sunday morning, we headed to ACKC Cocoa Bar Cafe for their dark chocolate bars with espresso nibs. Saturday night, I ate dinner for two and had dinner twice– First, dove into some spicy Thai dishes at Mai Thai and then enjoyed an unexpected late-night feast at his friend Angela’s place — she greeted us with warmed tortillas, homemade vegetarian chile and creamy guacamole. Friday night, we packed in Asian and Latin food at the tapas restaurant Masa 14. The menu ran the gamut from chipotle miso black cod to a fruity-spicy coconut tuna ceviche, and most of the dishes succeeded at fusing the ingredients. The wild mushroom flatbread with Oaxaca cheese and avocado, however, had nothing Japanese about it, except that I picked out some of the super hot chiles with my chopsticks. Back home in NYC, I decided to continue the weekend’s gastronomic delights with my own combination creation –Flatbreads with Fusion.
Latasian Flatbread Recipe
1 store-bought flatbread (options: Indian naan, store-bought pizza dough, flatbread crackers)
1/2 cup cooked and shelled edamame
2 habanero chiles, seeded and chopped
1 medium tomato, chopped
2 slices Monterey Jack Cheese
1 teaspoon black sesame seeds
1 teaspoon miso paste
1/2 teaspoon soy sauce
1/2 teaspoon sesame oil
1.Place a pizza stone in the bottom of the oven and preheat the oven to 450 degrees F. Allow at least 30 minutes for the pizza stone to heat.
2. In a food processor, puree the edamame, chiles, miso, soy sauce, and sesame oil until smooth.
3. Spread the mixture over the flatbread.
4. Top with chopped tomato and Monteray Jack cheese.
5. Slide the flatbread onto the stone and bake for about 6 -8 minutes, until puffed and golden. Transfer the flatbread to a cutting board and let cool for 10 minutes before slicing.