Grilled Bread With Ricotta Tomatoes Recipes

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GRILLED BREAD WITH RICOTTA & TOMATOES



Grilled Bread with Ricotta & Tomatoes image

Provided by Mona Talbott

Categories     Tomato     Appetizer     Side     Kid-Friendly     Quick & Easy     Ricotta     Spring     Summer     Grill/Barbecue     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 8 servings

Number Of Ingredients 9

1 garlic clove
Kosher salt
1 tablespoon red wine vinegar
6 tablespoons olive oil, divided
3/4 pound assorted small tomatoes (such as cherry, Sun Gold, or green), halved, quartered if large
Freshly ground black pepper
8 3/4"-thick slices country-style bread
1 cup (loosely packed) coarsely chopped mixed tender herbs (such as basil, parsley, small dill sprigs, and/or chives)
10 ounces whole-milk ricotta

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.

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.;

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

Categories     appetizer

Time 5h20m

Yield 4 to 6 servings

Number Of Ingredients 12

1 recipe Flatbread, recipe below
1 (8-ounce) container ricotta cheese, drained
Salt and freshly ground pepper
3 plum tomatoes, very thinly sliced
2 tablespoons chiffonade fresh basil
1/2 cup olive oil
6 cloves roasted garlic
1 1/2 cups warm water (105 to 110 degrees F)
1/2 teaspoon active dry yeast
4 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive or canola oil, plus more for bowl

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

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  • 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 Tbsp. oil. Add tomatoes; season with salt and pepper and toss to coat. Let sit, tossing occasionally, at least 15 minutes.
  • Meanwhile, prepare grill for medium-high heat. Brush both sides of bread with remaining 4 Tbsp. oil and grill until lightly charred, about 2 minutes per side.
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