Tag Archives | ricotta

Grilled Summer Fruit Flatbread

By Rob Carroll on June 23, 2017 in

This pizza has been selected as one of our Great for the Grill recipes. When the weather is gorgeous, dust off that outdoor grill and make a flatbread pizza, alfresco, for your hungry party. There’s nothing better than a hint of woodsmoke on your melted cheese, and these flatbread pizzas cook even faster on the grill than they do in the oven. You don’t need a fancy pizza steel (but feel free to use one) for the flatbreads, just a spatula and tongs, tools you already have. It may be time to switch it up and eat pizza from the grill tonight!

Read how easy it is to grill your own healthier, gourmet flatbread pizza below the recipe.

There’s nothing better than a juicy peach or nectarine at the height of summer fruit season. I love the way they smell as they ripen, letting you know they’re ready to eat. Oh, I just can’t wait for peaches to appear at the market!

Truthfully, even though I love peaches almost as much as I love flatbread, any stone fruit would work in this recipe. Don’t feel pressured to buy nectarines if they’re hard as rocks, or peaches if they taste pithy. Use plums, or even cherries or apricots. This flatbread recipe is so easy to make if you need a quick dessert after a leisurely grilled dinner outside. Use the last of the coals to grill up some fruit and bake the flatbread. A shmear of ricotta cheese that’s topped with the fresh fruit, a drizzle of syrup and a scattering of fresh thyme, and you’ll be the hit of the party. Everyone will love the light, sophisticated combination, so you just might be making this one all summer long, or as long as you can find those heavenly stone fruits. A girl can dream!

-Amy at Flatout

Green Shrimp Flatbread

By Rob Carroll on June 23, 2017 in

Have you ever walked outside and found that someone had left you a bag of zucchini at your door? It can, and does happen! Zucchini has a way of being so prolific in the summer that some growers can’t possibly use it all, and they’re forced to think creatively in order to get rid of it. Even if they do manage all of it, well, they’re bound to miss a hidden vegetable somewhere in the vines until it grows as big as a log. Therefore some lucky people find anonymous gifts like 4 pounds of zucchini at their door, left by a mysterious gardener.

The all time best use for one of those giant zukes that I’ve ever seen was while I was driving through an outdoor shopping center in my old home town. It was a very stately area, filled with huge fountains and statues: bronze cherubs spouting water, that kind of thing. At one end of the center was a life-sized statue of Winston Churchill and his wife, an homage to married life. They were seated on a bench, facing each other, engaged in eternal conversation- but someone had placed a two foot long zucchini on the Prime Minister’s lap! It was just sitting there baking in the sun, totally out of place. Hilarious!

And now that I think about it, I should grow some zucchini this year, so I can give back all the, ahem, generosity I’ve been subject to. Winston would approve.

Even if you’re not the lucky recipient of mystery zucchini, the vegetable is easy to come by and super tasty grilled. Don’t skimp on the lemon in this flatbread recipe, though. The lemon goes well with everything!

-Amy at Flatout

Peaches and Cream French Toast

By Rob Carroll on July 25, 2010 in

If someone could really and truly find a way to bottle the way a beautifully ripe peach or nectarine smells at the height of summer, they’d own the world. I don’t mean that fake peach stuff in candles that passes for peach; it’s the real smell of a summer peach that I crave in the bleakest days of fall and winter.

About once a year, I succumb and buy an entire half bushel of peaches at the farmer’s market. I know for a fact it’s a half bushel, even though to me, it looks exactly like a plain old bushel, which was very confusing at first. A true “bushel” is a very, very large amount for someone with one, sometimes two mouths to feed, regardless of how much they adore peaches.

As soon as I get the (half) bushel home, it’s peaches, peaches peaches all the way. Out comes the flatbread to make grilled summer fruit flatbread, peach and prosciutto pizza, or one of my favorite breakfasts, this French toast filled with ricotta cheese and slices of you guessed it, peaches.

If I needed a peach fix and the fruit was a little unripe, I’d speed the process up by stashing a few of them in a brown paper bag with a ripe banana. The banana emits ethylene, a plant hormone released as a gas, which helps ripen the fruit quickly. It’s ideal because soft peaches aren’t fun to carry home, but unripe peaches aren’t so fun to eat…

Cinnamon is a nice addition because it makes the flatbread recipe taste like warm peach pie, just out of the oven. What’s not to love about peach pie for breakfast?

Stay peachy!

-Amy at Flatout

Berry Banana Nut Wrap

By Rob Carroll on July 25, 2010 in

It’s blueberry season, and I couldn’t be happier! I’ve always had an affinity for these little berries and love to throw them into all my salads, flatbread wraps, breakfasts, and snacks.

Only true blueberry lovers know this, but there are dozens of different varieties of blueberries, each of which has a distinct characteristic, but the U.S. is known for high bush plants, which are taller. Years ago on a trip to Sweden, I discovered that they have wild low bush blueberries which grow in the forest. They’re so small, people have developed a plastic, hand-shaped contraption with grooved teeth to pick them with so you don’t have to stoop too far down. The berries are super tiny, but delicious!

In Michigan, blueberry farms dot the coast along the lake shore, where it’s temperate and the soil is sandy. You can buy picked berries by the box if you’re pressed for time, or you can pick your own, which is great fun if you don’t mind touristy things and have some time to kill. The farmer hands out buckets on straps so you can sling them over your shoulder, (thus keeping your hands free for picking) and sends you out to the part of the grove where the bushes are ready.

At my favorite blueberry farm, there’s a huge hand painted sign posted at the entrance to the groves that says “Please do NOT throw the Berries!” I guess that’s a thing, throwing berries. It can start innocently enough, with a little toss up into the air to see if you can catch a berry in your mouth, then it might progress to aiming a berry, just one or two, at some unsuspecting friend, until it becomes an all-out berry war made with precious, freshly-picked handfuls. It’s a downward spiral.

Not that I’ve ever done it. I prefer to enjoy my berries in more traditional ways: in pies, muffins, and especially in this fabulous quick breakfast flatbread wrap.

Even if all you have is a minute, you can wrap up a breakfast filled with creamy ricotta, crunchy nuts, banana and a handful of anti-oxidant rich blueberries that will be the envy of anyone who sees it. Blueberries make mornings fun!

-Amy at Flatout

Tag Archives | ricotta

Grilled Summer Fruit Flatbread

Green Shrimp Flatbread

Peaches and Cream French Toast

Berry Banana Nut Wrap

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