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How To make Grilled Flatbread with Ricotta,Tomatoes,Roasted Garlic
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
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.
HOT OFF THE GRILL SHOW #HG1A13 8/6/98 FLATbrEADS
All recipes Copyrighted by Bobby Flay 1998.
Copyright, 1998, FOOD NETWORK, G.P., All Rights Reserved
Busted and Posted to MCrecipe and Kitmail 8/98 by JoAnn Pellegrino
How To make Grilled Flatbread with Ricotta,Tomatoes,Roasted Garlic's Videos
Brad Makes Charred Tomato Toast | It's Alive | Bon Appétit
Bon Appétit’s Brad Leone is back for episode 66 of It’s Alive, and this time he’s making an open-face tomato sandwich. Join Brad as he fires up the grill, blisters some Flavor Bombs, and tries to remember the name of that one song that goes “la la la lala laaaa la laaaa.” Make sure your permission slip has been signed because we’re also going on a field trip to Michigan to see how tomatoes are grown and harvested in a greenhouse environment. Seatbelts, everyone!
Visit sunsetgrown.com/products/flavor-bombs-2 to learn more about Sunset Grown's Flavor Bombs®!
Follow Brad on Instagram: @bradleone
Filmed on 2/24/20 and 3/10/20
Join Bon Appétit test kitchen guy, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.
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Brad Makes Charred Tomato Toast | It's Alive | Bon Appétit
???????? Bestes Focaccia Rezept mit Oliven und Knoblauch und Rosmarin #food #focaccia #italy
Focaccia
Rezept für 26x20cm Form
250g Mehl
210 ml lauwarmes Wasser
1/2TL Trockenhefe
1 TL Meersalz
1/2 TL Honig
1TL Olivenöl
Wasser+Trockenhefe+Honig dann +Olivenöl und am Ende +Mehl+Meersalz
Aller gut verrühren und falten und dehnen (alle Seiten von Außen nach Innen dehnen und falten)
Abgedeckt 15-30 Min stehen lassen
Dann wieder dehnen und falten, mit Olivenöl bestreichen und diesmal abgedeckt für 12-24 Stdn in den Kühlschrank, sodass der Teig aufgeht und sich verdoppelt.
Nach der langen Gehzeit den Teig in eine Form geben (26x20 cm find ich optimal) mit dem Öl dehnen und falten und für ca 2h auf Zimmertemp abgedeckt aufwärmen lassen.
Mit geölten Fingern in den Teig drücken, sodass sich diese Blasen bilden jnd mit Meersalt und Rosmarien und was ihr sonst noch wollt garnieren.
Für 30 Min in den vorgeheizten Ofen unterste Schiene Ober-/Unterhitze bei 200-220C ausbacken.
PS: Knoblauch schälen mit Olivenöl bedecken in den Ofen mittlere Schiene Ober-/Unterhitze auf 180C 15-20 Min weich‘backen‘
***********
Recipe for 26x20cm mold
250g flour
210 ml lukewarm water
1/2 tsp dry yeast
1 tsp sea salt
1/2 tsp honey
1 tsp olive oil
water+dry yeast+honey then +olive oil and at the end +flour+sea salt
Mix all well and fold and stretch (stretch and fold all sides from outside to inside).
Cover and let stand for 15-30 min
Then stretch and fold again, brush with olive oil and this time cover and refrigerate for 12-24 hrs so that the dough rises and doubles in size.
After the long rising time put the dough in a form (26x20 cm is perfect in my opinion). stretch and fold and let it warm up covered to roomtemp for about 2-3h (depends how cold/warm your home is 20C would be good).
Pour oliveoil, press with oiled fingers into the dough so that these bubbles pop and garnish with sea salt,rosemary and whatever else you want.
Bake for 30 minutes in the preheated oven at 200-220C on the bottom rack.
PS: peel Garlic cover with olive oil put in the oven middle rail top/bottom heat to 180C 15-20 min till theyre 'bake' soft
Garlic Caprese Burrata Toast
Grilled Flatbread w/ Plums & Burrata Recipe | Kin Community
Foodie paradise! See more KIN EATS: See the full recipe by clicking on Show more below!
This beautiful appetizer from Liesl ( is a sweet and savory delight...and it only takes 15 minutes to prepare!
Grilled flatbread with burrata, plum & prosciutto
This flatbread is sooo yummy -- the sweet, tangy plums with creamy burrata and salty prosciutto create a fantastic blend of flavors. It could be used as an easy, beautiful summer appetizer or served like individual pizzas with a salad for a light dinner.
Serves 4 as main course, 8 as an appetizer
4 pieces naan
2 ripe plums -- sliced
1 8 ounce ball burrata -- roughly torn
2 ounces prosciutto -- roughly torn
a handful baby arugula
Preheat grill to medium high. Place pizza stone on top of grill grates.
Divide sliced plums, burrata, and prosciutto equally among naan. Drizzle with olive oil and season with fresh ground pepper.
Place naan on pizza stone on grill. Close lid and grill until cheese is melted and bread is crisp and charred in places -- approximately 8-9 minutes.
Top with a few fresh arugula leaves, slice and serve!
Zucchini and Ricotta Flatbread
This marinated zucchini with hazelnuts & ricotta grilled flatbread recipe is perfect served as an appetizer, or combined with a salad for a satisfying vegetarian meal! We hope you enjoy! Find the full recipe here:
#olivoamigo #yourolivoamigo #evoo #oliveoil #singleoriginoliveoil #healthyeating #healthyrecipes #appetizerrecipes #easyrecipes #mediterraneandiet
Just put everything inside the bread and take it to the oven!
INGREDIENTS:
• Bread
• 11 eggs
• Salt
• Paprika
• Black pepper
• Butter
• Ham
• Grated mozzarella cheese
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