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

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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 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.

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