Whipped Ricotta Flatbread with Charred Corn
This Whipped Ricotta Flatbread with Charred Corn is a deliciously creamy and flavorful dish perfect for summer gatherings.
Equipment
- grill or grill pan
- food processor
Ingredients
For the Crust
- 1 cup whole milk ricotta cheese
- 1 tablespoon olive oil plus more for brushing
- 1 clove garlic minced
- Salt to taste
- black pepper to taste
- 2 ears fresh corn husked
- 1 piece store-bought or homemade flatbread about 12 inches
- 1 piece jalapeño pepper thinly sliced
- 2 tablespoons honey
- 1 teaspoon smoked paprika
- Fresh cilantro leaves for garnish
- Lime wedges for serving
Instructions
Preparation
- Preheat a grill or grill pan to medium-high heat. Brush the corn with olive oil and grill, turning occasionally, until charred in spots, about 8-10 minutes. Let cool slightly, then cut the kernels off the cobs.
- In a food processor, combine ricotta, 1 tablespoon olive oil, minced garlic, salt, and pepper. Blend until smooth and creamy, about 1-2 minutes. Set aside.
- Place the flatbread on the grill or in a preheated oven at 400°F (200°C) for 3-5 minutes until lightly toasted.
- Spread the whipped ricotta evenly over the flatbread. Top with charred corn kernels and sliced jalapeño.
- Drizzle with honey and sprinkle with smoked paprika. Garnish with fresh cilantro and serve immediately with lime wedges on the side.
Notes
You can customize the seasonings to taste.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 20mgSodium: 300mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg
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