Description
A vibrant, shareable appetizer featuring creamy ricotta topped with herbs and honey, served alongside a homemade garlic flatbread and an array of Mediterranean-inspired accompaniments.
Ingredients
Scale
For the Crust:
- 1 cup whole milk ricotta cheese
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1 teaspoon lemon zest
- 1 tablespoon fresh thyme leaves
- Salt and black pepper to taste
- 1 cup all-purpose flour
- 1/2 cup warm water
- 1 teaspoon active dry yeast
- 1/2 teaspoon sugar
- 2 cloves garlic, minced
- 2 tablespoons melted butter
- 1/4 cup Kalamata olives
- 1/4 cup marinated artichoke hearts
- 1/2 cup cherry tomatoes, halved
- 1/4 cup roasted red peppers, sliced
- Fresh basil leaves for garnish
Instructions
1. Prepare the Crust:
- In a small bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until frothy. In a mixing bowl, add flour and yeast mixture, knead for 5 minutes until smooth. Cover and let rise for 1 hour.
- Preheat oven to 400°F (200°C). Roll dough into a thin circle, place on a baking sheet. Mix melted butter and minced garlic, brush over dough. Bake for 10-12 minutes until golden, then cut into wedges.
- In a serving bowl, mix ricotta, olive oil, honey, lemon zest, thyme, salt, and pepper until creamy. Spread on a board or platter.
- Arrange garlic flatbread wedges, olives, artichokes, tomatoes, and peppers around the ricotta. Garnish with basil and drizzle with extra olive oil if desired.
- Serve immediately, allowing guests to scoop ricotta and toppings onto flatbread.
Notes
You can customize the seasonings to taste.