Grilled Heirloom Tomato, Ricotta, and Bocconcini Flatbread |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I remember making a Boboli pizza with pretty tomatoes, Mozzarella, basil, and Garlic with my girlfriend Julie once many - many years ago. For some reason I still remember it, and came up with this recipe last summer when I had these beautiful heirloom tomatoes and basil plants in my mini-garden...it also started around the same time my affair with fresh Ricotta cheese began :) 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:
1. 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.
2. 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.
3. 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.
4. Cut into pieces and garnish with some shavings of fresh Parmesan Cheese.
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