Cherry Tomato & Zucchini Flatbread with Lemony Ricotta, Chili Flake, Basil & Truffle Honey. The lemony ricotta is savory and tangy, with garlic-marinated cherry tomatoes and sautéed zucchini on top of toasted flatbreads. The textures here are perfect -- I love how the tomatoes are bursting with juices, the ricotta feels like a cloud and the warm flatbreads give the perfect crisp. The truffle honey, chili flakes, lemon zest and basil are the perfect finishes to light up this side dish with aromatic, sweet and spicy contrasts.
Some tips!
Whip the ricotta in a food processor for a super smooth, cloud-like topping. I like my ricotta a little grainy and paste-like for these flatbreads, so I just give it a light whisk.
If you don’t have truffle honey, you can use normal honey and add in Black Truffle Salt or truffle oil. Any type of runny honey will work!
Chili flakes & lemon zest should be added to taste, but the basil is a negotiable. The flatbreads certainly need fresh herbs to top them off.
Cherry Tomato & Zucchini Flatbread with Lemony Ricotta, Chili Flake, Basil & Truffle Honey
Ingredients
- 2 flatbreads (I get use these from Whole Foods, baked according to package instructions)
- 1 small zucchini, thinly sliced into half moons
- 1/2 cup (4 ounces) cherry tomatoes, sliced in half
- 2 garlic cloves, minced
- 1 lemon, zested and sliced into wedges for juice
- Small bunch of basil (2-3 sprigs), sliced into thin strips for garnish
- 2 tsp truffle honey
- 1/2 cup ricotta
- Drizzle of olive oil
- Salt & pepper to taste
Instructions
- Preheat oven to 425F (check package instructions for flatbreads).
- Heat a drizzle of oil over medium heat and add the sliced zucchini. Saute and lightly golden and slightly charred, 5-6 minutes, seasoning with salt and pepper to taste.
- Meanwhile, combine tomatoes, minced garlic, salt & pepper, and a drizzle of oil. Set aside for later use.
- Using a fork or small whisk, combine ricotta, lemon zest, lemon juice to taste, and 1/2 tsp of olive oil. Stir until smooth and set aside.
- Top flatbreads with ricotta mixture, tomatoes (cut side up), and zucchini. Make sure you evenly spread any remaining garlic/oil residue from the tomato marinade.
- Place flatbreads directly on the oven rack for optimal crisp. Bake according to package instructions or until the edges are toasted and golden brown, 8-12 minutes.
- Top with basil strips, truffle honey, lemon zest, and chili flakes to taste!
