I brought these adorable little bites to a 12/12/12 party last week. It was a tapas potluck party, and I spent days brainstorming cute, tiny food before settling on these, inspired by a tapas recipe for a bit of toast rubbed with garlic and topped with sundried tomato.
I’ve found that mincing rosemary in a garlic chopper is much better than using a knife as it doesn’t scatter.
I started with an Artisan Bread in 5 Minutes a Day base. 5 cups white flour, 1½ cups whole wheat flour, some garlic powder, and some minced rosemary. After letting it rise and aging it for a day, I brought it out.
I rolled it out, snipped off little balls, and filled them with bits of homemade sundried tomato and chèvre. Then I rolled them up, brushed them with garlic infused olive oil (pomace) (USA / Canada), and sprinkled them with smoked sea salt.
Chèvre & Sundried Tomato Bites
5 cups white flour
1½ cups whole wheat flour
2 tsp garlic powder
1 tbsp minced rosemary
1½ tbsp sea salt
1½ tbsp yeast3 cups lukewarm water
3 garlic cloves, sliced
½ cup olive oil (pomace) (USA / Canada)½ cup chopped sundried tomatoes
½ cup crumbled chèvreSmoked sea salt, for sprinkling
Using the scoop and sweep method, measure out your flour into a big tub, like an empty plastic ice cream tub. Stir in the garlic powder, rosemary, sea salt, and yeast. Then stir in the lukewarm water, adding more if you need to (but not too much). It will be a pretty loose dough.
Let the dough sit at room temperature for 2–5 hours, then chill for another day.
When you’re ready to start assembly, preheat your oven just a little bit—enough to be warm, like a nice summer’s day. That way you can let the dough rise in there.
Pull three softball sized chunks of dough off of the big dough ball. Tuck and roll each into a ball. Roll each out into a log, about 10″, and slice into 8 little nuggets. Roll out each nugget into a 2–3″ round. When the dough starts to fight back on being stretched or rolled, just give it a break (2–3 minutes) to let the gluten relax, and then get back to it.
During your gluten relaxing moments, thinly slice the garlic cloves. Place them in a small sauce pot with the olive oil (pomace) (USA / Canada) and heat over medium heat just until you start to hear bubbling (5–7 minutes). Let the mixture bubble for 30 seconds and remove from the heat. Do not let the garlic brown! Let the oil cool while you continue to work.
Place a bit of chopped sundried tomato and some chèvre in the centre of each round and fold them over, pinching to seal. Let rise in a warm place for 20 minutes.
Place on a cookie sheet lined with parchment paper, brush with garlic infused olive oil (pomace) (USA / Canada), and sprinkle with smoked sea salt.
Bake at 400°F for about 20 minutes, until lightly golden. Enjoy with olive oil (pomace) (USA / Canada) and balsamic vinegar if you like. Yum.
