Best Grilled Bread With Ricotta Tomatoes 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

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

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.

RICOTTA BRUSCHETTA WITH SWEET AND SPICY TOMATOES



Ricotta Bruschetta with Sweet and Spicy Tomatoes image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     appetizer

Time 1h15m

Yield 4 to 8 servings

Number Of Ingredients 13

Two 10-ounce containers cherry tomatoes
4 cloves garlic, smashed and peeled
2 sprigs fresh basil, torn
1/4 cup olive oil
1/2 teaspoon kosher salt
1/2 cup honey
1 1/2 teaspoons Calabrian chile paste
1/4 teaspoon kosher salt
1 cup ricotta, at room temperature
1/4 teaspoon kosher salt
1/4 cup olive oil
4 to 6 thick slices ciabatta
6 fresh basil leaves, chopped

Steps:

  • For the tomatoes: Preheat the oven to 400 degrees F.
  • Spread the cherry tomatoes, garlic, basil, olive oil and salt on a small rimmed baking sheet and toss well to coat. Roast until the tomatoes have popped and are beginning to brown, 30 to 40 minutes. Allow to cool slightly.
  • For the spicy honey: Meanwhile, combine the honey, Calabrian chile, salt and 2 tablespoons water in a small saucepan. Bring to a simmer over medium heat, then let simmer for 5 minutes. Remove from the heat to cool completely.
  • For the bruschetta: Heat a grill pan over medium-high heat.
  • Whisk together the ricotta, salt and 2 tablespoons olive oil in a bowl. Drizzle the remaining 2 tablespoons olive oil on the bread and grill until golden brown and toasted, about 4 minutes per side. Divide the ricotta among the bread slices. Top with the tomatoes and drizzle with spicy honey. Scatter the basil over the top.

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 TOMATO BREAD WITH PROSCIUTTO



Grilled Tomato Bread with Prosciutto image

Provided by Bobby Flay

Categories     side-dish

Time 26m

Yield 4 servings

Number Of Ingredients 8

1 pint cherry tomatoes
Olive oil
Salt and freshly ground black pepper
2 cloves garlic, finely chopped
12 slices French bread, sliced 1/2-inch thick slices
1/2 cup ricotta cheese
12 paper thin slices prosciutto
2 lemons, cut in 1/2

Steps:

  • Heat grill to high. Toss tomatoes in oil and season with salt and pepper. Place on the grill in a grilling basket and grill until charred and softened, turning a few times, about 10 minutes. Remove to a bowl. Crush the garlic with a little salt to form a paste and add to the bowl with a few tablespoons of olive oil.
  • Brush bread with olive oil. Season with salt and pepper, and place on the grill. Grill the bread until lightly golden brown on both sides, about 20 seconds per side.
  • Combine the ricotta with a little olive oil in a small bowl and season with salt and pepper. Mound some of the tomato mixture on the bread. Lay prosciutto on top. Dollop with some ricotta mixture and garnish with lemon juice squeezed over the top.

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