Grilled Flatbread with Ricotta,Tomatoes & Roasted Garlic
Yield
8 servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
flatbread
recipe |
* |
| 8 | ounces |
ricotta cheese
drained |
|
| 3 | each |
italian plum (roma) tomatoes
diced |
|
| 2 | tablespoons |
basil
chopped |
|
| 1 | x |
Parmesan cheese
to taste |
*
|
| ½ | cup |
olive oil
|
|
| 6 | each |
garlic cloves
roasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
flatbread
recipe |
* |
| 231.2 | ml/g |
ricotta cheese
drained |
|
| 3 | each |
italian plum (roma) tomatoes
diced |
|
| 3E+1 | ml |
basil
chopped |
|
| 1 | x |
Parmesan cheese
to taste |
*
|
| 118 | ml |
olive oil
|
|
| 6 | each |
garlic cloves
roasted |
|
Directions
Place oil and garlic in a blender and blend until smooth.
Strain.
Set aside.
Flatten dough, brush liberally with olive oil and place 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.
