Under the Apron Strings: Cool Veggie Flatbread for Hot Summer Days




We’ve just entered the Dog Days of Summer and here in Tennessee, that means we are fighting 80% humidity, surprise rainstorms, and relentless mosquitos. But the joy this time of year brings surpasses the frustration of a few itchy bug bites. Joy is found in the summertime family reunions, sunset boat rides on the Cumberland, and fresh vegetables. Oh, the vegetables!


Sometimes, the sun feels too hot or the day too sweet to be interrupted with a large cooking break for a big meal. With an abundance of fresh vegetables available, in no time flat, this flatbread is ready to serve for a cool and easy lunch or light dinner. It’s also perfect to serve as an appetizer with a glass of white wine. Personally, I’m partial to Belle Meade Winery’s Carriage House White. The vegetables may vary according to your tastes in summer and are chosen to suit seasonal availability all year long: tomatoes, green onions, mushrooms, broccoli, and roasted winter veggies.


Ingredients


1 package refrigerated crescent roll dough (8 ounces)

1 package of herbed goat cheese (4 ounces)

1 1/2 teaspoons mayonnaise

1/4 cup yellow bell pepper, finely chopped

1/4 cup red bell pepper, finely chopped

1/2 cup carrots, finely chopped

1/2 cup seeded cucumber, finely chopped

1 medium zucchini, thinly sliced

1 small yellow squash, thinly sliced

Salt and ground black pepper to taste




Directions


  • Preheat the oven to 350 degrees.

  • Unroll crescent roll dough onto cookie sheet (use parchment paper) or flat stone and pinch seams together to seal and form a rectangle.

  • Bake 10 - 12 minutes until lightly browned. Remove from the oven


and cool completely.

  • Blend together cheese and mayonnaise in a small bowl. Spread goat cheese mixture on cooled crust.

  • Sprinkle a layer of each chopped vegetable over the cheese mixture and then add sliced squash and zucchini on top.

  • Refrigerate about 20 minutes before serving. Slice with a pizza cutter into individual squares and serve.

  • Can be made one day ahead of time.


Once this is done, you can tuck into a delicious summertime meal and get right back to the friends, family, and bug swatting that the dog days of summer always bring.



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