Backyard Farms

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Tomato and Creamy Ricotta Flatbread

  • Prep Time: 10 minutes
  • Cooking Time: 30 minutes
  • Serves 6
Tomato and Creamy Ricotta Flatbread

Ingredients

  • 15 ounces ricotta cheese
  • 2 eggs
  • 1 cup Parmesan cheese, grated 
  • 1 ½ pounds mozzarella cheese, grated 
  • ¼ cup fresh basil, chopped
  • ½ teaspoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 Backyard Farms Beefsteak Tomatoes, sliced
  • 6 pieces flatbread
  • 2 tablespoons olive oil
  • Smoked sea salt

Preparation

In a large bowl, fold together ricotta, eggs, Parmesan, mozzarella, basil, pepper, onion powder and garlic powder.

Spread ricotta on the flatbread and bake in oven at 350°F until just set, about 12 to 15 minutes.

Lay 6  tomato slices on the ricotta flatbread. Place back in the oven for about 10 minutes.

Finish with olive oil and smoked sea salt. Cut flatbread into 6 slices and serve.

Recipe by Richard Rayment, Executive Chef of Boston's Seaport Hotel & World Trade Center