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

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RICOTTA, SQUASH AND HONEY FLATBREAD



Ricotta, Squash and Honey Flatbread image

Both the vegetables and flatbreads take almost no time to grill, making this a breeze to throw together at the last minute.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 flatbreads

Number Of Ingredients 10

One 16-ounce container ricotta
Kosher salt and freshly ground black pepper
2 tablespoons olive oil, plus more for oiling the grill grates and drizzling
1 medium yellow summer squash, cut into 1/2-inch slices on the bias
1 medium zucchini, cut into 1/2-inch slices on the bias
1 lemon, zested and cut in half
4 flatbreads
Honey, for serving
Crushed red pepper flakes, for serving
1/2 cup fresh herbs, such as flat-leaf parsley, dill, basil or tarragon, roughly chopped

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 TOMATOES WITH SCALLIONS, CHIVES AND RICOTTA



Grilled Tomatoes with Scallions, Chives and Ricotta image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 11

7 to 8 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1 large clove garlic, grated
Zest and juice from 1 small lime
Kosher salt and freshly ground black pepper
16 to 20 medium tomatoes, such as Roma and vine-ripened, halved
12 scallions, stems trimmed
3 sprigs fresh thyme
1 small bunch chives
1 cup (8 ounces) fresh ricotta
Pinch sugar

Steps:

  • Preheat the grill or a grill pan to medium-high heat.
  • In a large serving bowl, whisk together 3 tablespoons of the olive oil with the vinegar, garlic, lime zest and juice. Taste for seasoning.
  • Arrange the tomatoes, cut side-up, with the scallions and thyme in a single layer on a baking sheet. Drizzle the remaining 4 to 5 tablespoons olive oil over all and sprinkle with salt. Place the tomatoes, cut side-up, and the scallions and thyme on a hot part of the grill and cook for 2 minutes. Flip the scallions and thyme and gently flip the tomatoes onto the cut sides. Place the chives on the grill near the scallions. Cook until tender and lightly charred, an additional 2 to 3 minutes.
  • Remove the thyme sprigs from the grill. Remove the leaves from the stems and mix into the ricotta. Remove the tomatoes and scallions. Chop the scallions and chives into large (1/2-inch) pieces. Season the tomatoes with the sugar and some pepper. Spoon the ricotta into a serving platter or bowl and season with salt. Arrange the tomatoes, scallions and chives next to and on top of the ricotta. Spoon the dressing on top.

GRILLED CHEESE & TOMATO FLATBREADS



Grilled Cheese & Tomato Flatbreads image

This is a combination of grilled pizza and a cheesy flatbread recipe I discovered years ago. It's a great appetizer or main dish. -Tina Repak Mirilovich, Johnstown, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2 flatbreads (12 servings each).

Number Of Ingredients 11

1 package (8 ounces) cream cheese, softened
2/3 cup grated Parmesan cheese, divided
2 tablespoons minced fresh parsley, divided
1 tablespoon minced chives
2 garlic cloves, minced
1/2 teaspoon minced fresh thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 tube (13.8 ounces) refrigerated pizza crust
2 tablespoons olive oil
3 medium tomatoes, thinly sliced

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.

Nutrition Facts : Calories 99 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 196mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

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



Grilled Flatbread with Ricotta Cheese, Fresh Tomatoes, Oregano and Roasted Garlic Oil image

Provided by Bobby Flay

Number Of Ingredients 7

1 recipe flat bread
1 8 ounce container of ricotta cheese, drained
3 plum tomatoes, diced
2 tablespoons basil chiffonade
Shaved parmesan
1/2 cup olive oil
6 cloves roasted garlic

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.;

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