Recipe

Serves: 4-8
Total Time: ~40 minutes

Ingredients

For the Flatbread:

• 1 cup cottage cheese (2% or whole milk)
• 1 cup self-rising flour, plus more for shaping
• ½ tsp kosher salt

For the Whipped Feta:

• 1 cup crumbled feta
• ¼ cup Greek yogurt
• 1 tbsp olive oil
• 1 small garlic clove, grated or mashed
  Black pepper, to taste

For the Peach-Tomato Jam:

• 2 ripe peaches, peeled & diced (save skins + pits)
• 1 medium tomato, diced
• 1 small shallot, minced
• 1 tbsp olive oil
• 2 tbsp white wine vinegar (or champagne vinegar)
• 1 tbsp honey (or maple syrup)
• ¼ tsp chili flakes
• ¼ tsp kosher salt
• 1 tbsp whole grain mustard

Instructions

1.  Make the Dough:
   In a medium bowl, mix cottage cheese, flour, and salt until shaggy. Knead by hand to combine into a sticky dough.
   Divide into 4 pieces. Flour your surface and gently flatten each piece into a ¼-inch thick round.
2. Grill the Flatbreads:
   Heat grill to medium-high and oil grates. Grill flatbreads for 2–3 minutes per side, covered, until puffed and charred. Keep warm under a towel.
   Alternative: Grill on a cast-iron skillet over medium heat.
3. Make the Whipped Feta:
   Blend feta, yogurt, olive oil, garlic, and pepper until smooth. Loosen with water or yogurt if needed.
4. Make the Mostarda:
   In a small saucepan, sauté shallot in olive oil until soft. Add peaches and tomato; cook 4–5 minutes until just tender.
   Add vinegar, mustard, honey, chili flakes, and salt. Simmer 5–7 minutes until thickened. Stir in the mustard. Let cool slightly.
5. To Serve:
   Spread warm flatbreads with whipped feta. Spoon over the warm peach-tomato mostarda. Finish with flaky salt, olive oil, or herbs if desired.