Grilled Flatbread With Ricotta Cheese Fresh Tomatoes Oregano And Roasted Garlic Oil Food

RICOTTA, SQUASH AND HONEY FLATBREAD

Steps:

• Stir together the ricotta with a large pinch of salt and few grinds of pepper in a medium bowl. Cover and refrigerate until ready to use.
• Prepare an outdoor grill for medium-high heat. Brush the grill grates with oil. Toss together the squash and zucchini slices, 1 tablespoon of the oil, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Grill the vegetables, turning once, until nicely marked and just tender, 2 to 3 minutes per side. Remove to the large bowl and toss with the juice of one of the lemon halves.
• Brush the tops of the flatbreads with the remaining tablespoon oil and sprinkle with salt and pepper. Spread a quarter of the ricotta over each flatbread. Divide the grilled vegetables among the flatbreads. Transfer the flatbreads to the grill, cover and cook until the bottoms are slightly charred and crisp in spots and the ricotta is warm, 3 to 5 minutes.
• Remove to serving plates and top each with a drizzle of oil, a squeeze of the other lemon half, some lemon zest and a drizzle of honey. Sprinkle with salt and red pepper flakes, then top with the fresh herbs.

GRILLED CHEESE & TOMATO FLATBREADS

Steps:

• In a small bowl, beat the cream cheese, 1/3 cup Parmesan cheese, 1 tablespoon parsley, chives, garlic, thyme, salt and pepper until blended., Unroll pizza crust and cut in half. On a lightly floured surface, roll out each portion into a 12x6-in. rectangle; brush each side with oil. Grill, covered, over medium heat for 1-2 minutes or until bottoms are lightly browned. Remove from the grill. , Spread grilled sides with cheese mixture. Sprinkle with remaining Parmesan cheese; top with tomatoes. Return to the grill. Cover and cook for 2-3 minutes or until crust is lightly browned and cheese is melted, rotating halfway through cooking to ensure an evenly browned crust. Sprinkle with remaining parsley.

GRILLED HEIRLOOM TOMATO, RICOTTA, AND BOCCONCINI FLATBREAD

Steps:

• Using a mortal and pestal or a mulling stick, mix the oil and garlic together well. Season with a pinch of salt and pepper. Brush over the flatbread rounds, both sides.
• Spread the Ricotta cheese on each bread round and continue to layer the tomato, bocconcini (baby fresh mozzarella balls), and basil leaves on the pizza. I prefer to use two colors of tomato for a variety of color and taste.
• Cook on a hot grill for about 3-4 minutes. I like to place aluminum foil under the bread rounds and close the grill to help with the cooking process on both sides.
• Cut into pieces and garnish with some shavings of fresh Parmesan Cheese.

GRILLED EGGPLANT WITH RICOTTA AND TOMATO

Steps:

• Heat the grill to high.
• Brush the eggplant slices with some of the oil.
• Grill the eggplant slices on both sides until brown, then place them in the bottom of a lightly greased, small shallow baking pan that will fit under the grill, and set aside.
• Over a medium heat, add the rest of the oil to a small sauté pan (preferably non-stick), add the cherry tomatoes and garlic and sauté for a couple of minutes, stirring occasionally, until the tomatoes begin to soften.
• While still stirring, add the capers and leave the pan over the heat for an additional minute.
• Remove the pan from the heat.
• Cover the eggplant slices with the tomato, garlic and capers, season to taste and spoon the ricotta over the tomatoes. (The amount of ricotta included in the ingredients may not completely cover the tomatoes; if you want to cover the tomatoes, use more ricotta.).
• Place the baking pan under the grill until the ricotta starts to bubble.
• Scatter the basil leaves over the top and serve.

WHIPPED RICOTTA TOAST WITH ROASTED GARLIC, TOMATOES AND SHALLOTS

Steps:

• Preheat oven to 400 degrees F.
• Cut just the top of the head of garlic off, leaving cloves intact and exposed. Drizzle with 1 teaspoon oil, wrap tightly in aluminum foil, place on medium sheet pan and roast for 25 minutes.
• In a medium bowl, combine the tomatoes, shallots, remaining 2 teaspoons oil, ½ teaspoon salt and pepper, to taste. Toss to coat. Transfer to a sheet pan lined with parchment.
• After garlic has roasted for 25 minutes, leave it in the oven then add the sheet pan with the tomatoes and shallots and roast for 20 minutes.
• Meanwhile, cut bread into 20 (½-inch) slices.
• Remove both sheet pans from the oven. Turn the oven off, take wrapped garlic off sheet pan and allow to cool for 5 minutes.
• Lay bread slices in an even layer on the sheet pan, spray lightly with olive oil and place the sheet pan in the oven to allow bread to toast while you whip the ricotta.
• Unwrap the garlic and carefully squeeze or scoop cloves into a food processor fitted with metal blade. Add the ricotta, ¼ teaspoon salt and pepper, to taste then process for 30 seconds. Scrap sides with a spatula and pulse 2-3 times to thoroughly combine.
• Remove bread from oven and assemble toast.

GRILLED FLATBREAD WITH RICOTTA CHEESE, FRESH TOMATOES, OREGANO AND ROASTED GARLIC OIL

Steps:

• Place oil and garlic in a blender and blend until smooth. Strain. Set aside. Flatten dough, brush liberally with olive oil and through on the grill. Grill on one side until golden brown. Turn over and spread with ricotta, tomatoes and basil. Remove and top with shaved parmesan and drizzle with garlic oil.;

GRILLED FLATBREAD WITH RICOTTA CHEESE, FRESH TOMATOES, OREGANO AND ROASTED GARLIC OIL

Steps:

• Roasted Garlic Oil:
• Place oil and garlic in a blender and blend until smooth. Strain.
• Flatbread:
• Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least an hour.
• Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, if desired, let rise again for 1/2 hour, and then roll out as desired.
• Flatten flatbread dough, gently press into a large rectangle, brush liberally with olive oil, and throw on grill. Grill on both sides until golden brown. Spread 1 side with ricotta, sprinkle with salt and pepper, scatter tomatoes over, drizzle with Roasted Garlic Oil, and garnish with basil and more freshly ground black pepper. Serve immediately.
• Yield: 4 individual flatbreads or 1 large flatbread