Grilled Bread With Ricotta Tomatoes Recipes

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

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 BREAD WITH RICOTTA & TOMATOES

Steps:

• Finely chop garlic, sprinkle with a pinch of salt, then mash with the side of knife to a fine paste. Transfer to a medium bowl and whisk in vinegar and 2 tablespoons oil. Add tomatoes; season with salt and pepper and toss to coat. Let sit, tossing occasionally, at least 15 minutes.
• Meanwhile, prepare grill for mediumhigh heat. Brush both sides of bread with remaining 4 tablespoons oil and grill until lightly charred, about 2 minutes per side.
• Just before serving, toss herbs with tomato mixture. Spread ricotta on toast and top with tomato mixture; cut toast in half.
• Do ahead: Tomato mixture (without herbs) can be made 12 hours ahead. Cover and chill.