My Happy Dish

MY HAPPY DISH This dish makes me happy because...

Do your party a favor My friend Joe makes the best flatbreads ever, and his creations are in high demand at every party in Palm Springs. Here he shares this cherry-filled treat exclusively with Sweet Paul readers Recipe by Joe LaPointe Photography by Paul Lowe

Black Cherry Fennel Flatbread SERVES 10

1 pound homemade or store-bought pizza dough (We used one from Trader Joe’s.) 1 cup black cherry chutney (see recipe at right) 8 ounces plain goat cheese 4 ounces genoa salami, thinly sliced 1/2 cup fennel from bulb, thinly sliced 1/2 cup multicolored peppers, thinly sliced 1/2 cup red onion, thinly sliced 1/4 cup hazelnuts, chopped 11/2 tablespoons fresh thyme fennel greens for garnish 2 tablespoons wildflower honey to drizzle

1. Preheat oven to 475ºF. 2. Flatten dough on a pizza stone or heavy metal pan. 3. Top with chutney, goat cheese. Then add salami, fennel, peppers, and onion slices. Finish with hazelnuts and thyme. 4. Bake on the center rack for 15 minutes. 5. Remove from oven when lightly browned. Drizzle with honey and garnish with greens. Now just slice and enjoy!

Black Cherry Chutney MAKES 4 CUPS

1 cup red onion, chopped 3 jalapeño peppers, chopped with seeds 11/2 pounds black cherries, pitted 1/2 cup lemon juice 3 tablespoons red wine vinegar 1 ⁄ 3 cup brown sugar 11/2 teaspoons ginger, minced 1/2 teaspoon garlic, minced zest of 1 orange 6 to 7 cardamom pods, remove seeds and grind 1/2 teaspoon ground cinnamon 1/4 teaspoon ground clove 1/4 teaspoon ground nutmeg 1/2 teaspoon fresh ground black pepper 1/4 teaspoon salt 2 tablespoons olive oil

1. Heat olive oil in a medium saucepan. 2. Add the chopped onions and peppers. Cook for 3 minutes; then add garlic cook for 1 minute. 3. Add the remaining ingredients to mixture. Bring to a boil. 4. Reduce heat and simmer until slightly thick and reduced, occasionally skimming foam from surface, for about 50 minutes. 5. Let chutney cool down, and then pour into an airtight container before refrigerating.

Joe ’ s tip! You can enjoy this chutney on a wide variety of dishes.

It will keep for up to two weeks refrigerated in an airtight container.