This month's Daring Bakers Challenge is the first challenge to be vegan and/or gluten free. Alternative Daring Bakers: Natalie from Gluten A Go Go, and co-host Shel, of Musings from the Fishbowl, chose the savory recipe for Lavash Crackers from Peter Reinhardt's The Bread Baker's Apprentice.
The Challenge: Make Lavash Crackers and create a salsa/spread/dip or relish to accompany it.
I served the crackers with the assigned "toppings of my choice". I made a spicy apple chutney from 128 Cafe in St. Paul, Minnesota, and served it as 128 does, with roasted whole heads of garlic and a mild goat cheese. Yes, the goat cheese is not vegan, but I need the cool blandness of the goat cheese along with the spicy chutney. It's a great combination... squeeze a sweet, roasted garlic clove onto the cracker and spread, then top with the chutney and goat cheese; a fantastic appetizer!
To Roast Garlic: Remove some of the papery covering of the garlic half-way down the bulb. Place garlic in a small oven-proof dish that is just large enough to hold the garlic. Drizzle with olive oil and sprinkle with kosher salt. Cover tightly with aluminum foil and place in a preheated 375 degree oven. Bake until, when tested, garlic is soft. Use immediately by squeezing each individual garlic clove from its papery exterior.