Summer Garden Flatbread

Last week the weather finally turned to more comfortable temperatures and the humidity broke. Matt and I took advantage of it to enjoy a late dinner of small plates on Cafe Maude's patio. Everything was suburb, but we both fell in love with the hummus flatbread topped with fresh vegetables, halloumi cheese and a yogurt sauce. We decided it would make for a great easy dinner at home this week.

We stuck pretty to the original with a few changes. We used pitas as our flatbread. Originally we planned on doing this as a sandwich, but have had a hard time finding pitas that stand up to being split open into pockets (I know, I know, I should make my own). So, plan B was to just use then as a base for an open face sandwich. We topped the hummus with some original flavor hummus from Holy Land in here in Minneapolis. Then added sliced cucumbers from my cousins garden and tomatoes from ours. The Cafe Maude flatbread was topped with a garlic-mint yogurt sauce. We didn't have any fresh mint, so we flavored ours with fresh dill and a little lemon juice.

Instead of an imported halloumi, we used juustoleipa, Finnish bread cheese, from Wisconsin. It is similar to halloumi as it doesn't melt when heated. We cut it into cubes and then put it ina skillet until it is warm, turning from time to time. It softens a bit, but still has a nice squeaky texture. I'm addicted to this cheese and love it on a salad or as a snack.

If you got an abundance of cucumbers or tomatoes in your garden this year, I highly recommend this open-faced sandwich as a great light dinner or fresh lunch.

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