Grilled Heirloom Tomato, Ricotta, and Bocconcini Flatbread
- Ready In:
- 15mins
- Ingredients:
- 10
- Yields:
-
2 rounds
- Serves:
- 4-8
ingredients
- 2 rounds flatbread fresh as possible also can use pita bread
- 2 heirloom tomatoes, sliced
- 12 basil leaves, washed and torn into pieces
- 1⁄2 lb ricotta cheese, fresh and drained
- 1⁄2 lb bocconcini, cut into quarters
- 3 garlic cloves, roasted and peeled
- 1⁄4 cup extra virgin olive oil
- salt
- black pepper
- fresh parmesan cheese
directions
- 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.
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RECIPE SUBMITTED BY
Melanie B.
Gilbert, 41
<p>I am a pretty good home cook and a Food Network junkie. Every time I host an event or create a new dish, my confidence grows....I'm always testing new ideas and sometimes (I'm a nerd) that dreams in food.</p>
<p>I was proud to have one of my recipes chosen as RecipeZaar's Recipe of the Day on 11/27/09 with my Turkey, Cranberry, & Pesto Sandwich. I also had the opportunity to cook at the Aetna Healthy Food Fight competition in Los Angeles last summer - talk about pressure!</p>