Grilled Heirloom Tomato, Ricotta, And Bocconcini Flatbread

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• 2 rounds flatbread fresh as possible also can use pita bread
• 2 heirloom tomatoes, sliced
• 12 basil leaves, washed and torn into pieces
• 1/2 lb ricotta cheese, fresh and drained
• 1/2 lb bocconcini, cut into quarters
• 3 garlic cloves, roasted and peeled
• 1/4 cup extra virgin olive oil
• salt
• black pepper
• fresh parmesan cheese

Recipe

• 1 using a mortal and pestal or a mulling stick, mix the oil and garlic together well. season with a pinch of salt and pepper. brush over the flatbread rounds, both sides.
• 2 spread the ricotta cheese on each bread round and continue to layer the tomato, bocconcini (baby fresh mozzarella balls), and basil leaves on the pizza. i prefer to use two colors of tomato for a variety of color and taste.
• 3 cook on a hot grill for about 3-4 minutes. i like to place aluminum foil under the bread rounds and close the grill to help with the cooking process on both sides.
• 4 cut into pieces and garnish with some shavings of fresh parmesan cheese.