Gouda & Fennel Flatbreads

I was flicking through my collection of recipes and would probably have overlooked this one had Josh not glanced away from FIFA to point and say 'they look good'. Lunch was decided, and I'm glad that this one was fortunate enough to be chosen. The fennel, the tarragon and the wonderful flavour of those mild, semi-hard cheeses certainly satisfied my tastebuds. You all know how much I love the simplest of flavour combinations!

What you'll need:
4 lebanese flatbreads
1 tablespoon fennel seeds
4 cloves garlic, finely chopped
1/3 cup olive oil
2 cups gouda, grated
2 cups mozzarella, grated
Salt and pepper

What to do:
Preheat the oven to 200C and line 4 baking trays with non-stick paper. Place one flatbread on each tray.

In a bowl, combine the oil, fennel seeds and garlic. Season well with salt and pepper. Divide oil mixture between flatbreads and spread it right out the edges.

Sprinkle cheeses over each flatbread and spread right out to the edges. Chop up a handful of tarragon and sprinkle over flatbreads. Bake for 10 minutes or until golden and bubbly. Sprinkle with a touch more tarragon and enjoy as a side dish or light spring lunch.