Name: Ricotta, Squash and Honey Flatbread
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 container (16-oz) ricotta; Kosher salt and freshly ground black pepper; 2 tbsp olive oil, plus more for oiling the grill grates and drizzling; 1 medium yellow summer squash, cut into 1/2-inch slices on the bias; 1 medium zucchini, cut into 1/2-inch slices on the bias; 1 lemon, zested and cut in half; 4 flatbreads; Honey, for serving; Crushed red pepper flakes, for serving; ½ cup fresh herbs, such as flat-leaf parsley, dill, basil or tarragon, roughly chopped

Prep Time

25 min

Yields

4 servings

Both the vegetables and flatbreads take almost no time to grill, making this a breeze to throw together at the last minute.

ingredients

container (16-oz) ricotta

Kosher salt and freshly ground black pepper

tbsp olive oil, plus more for oiling the grill grates and drizzling

medium yellow summer squash, cut into 1/2-inch slices on the bias

medium zucchini, cut into 1/2-inch slices on the bias

lemon, zested and cut in half

flatbreads

Honey, for serving

Crushed red pepper flakes, for serving

cup fresh herbs, such as flat-leaf parsley, dill, basil or tarragon, roughly chopped

Ingredient Substitution Guide

directions

Step 1

Stir together the ricotta with a large pinch of salt and few grinds of pepper in a medium bowl. Cover and refrigerate until ready to use.

Step 2

Prepare an outdoor grill for medium-high heat. Brush the grill grates with oil. Toss together the squash and zucchini slices, 1 tablespoon of the oil, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Grill the vegetables, turning once, until nicely marked and just tender, 2 to 3 minutes per side. Remove to the large bowl and toss with the juice of one of the lemon halves.

Step 3

Brush the tops of the flatbreads with the remaining tablespoon oil and sprinkle with salt and pepper. Spread a quarter of the ricotta over each flatbread. Divide the grilled vegetables among the flatbreads. Transfer the flatbreads to the grill, cover and cook until the bottoms are slightly charred and crisp in spots and the ricotta is warm, 3 to 5 minutes.

Step 4

Remove to serving plates and top each with a drizzle of oil, a squeeze of the other lemon half, some lemon zest and a drizzle of honey. Sprinkle with salt and red pepper flakes, then top with the fresh herbs.

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Ricotta, Squash and Honey Flatbread

ingredients

directions

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