Summer is clearly over, but no one told our tomato plants that. Our lovely little tomatoes were "late bloomers" this year; even in September they are producing the most beautiful, juicy and delicious fruit. This is very exciting news to us, as this is only our second attempt at vegetable gardening. The kids are eating them right off the vine, and Keith is busy coming up with new recipes for our bountiful tomato harvest. One of my recent favorites is this heirloom tomato flatbread. It is simple, light, and savory; it makes an excellent showcase for our garden-fresh gems.We have been very into homemade pizza this summer. That's probably why we have a freezer full of pizza dough in the basement. Although Keith makes incredible homemade dough, we like having a store-bought option around as a short cut for those nights you just don't feel like cooking. Keith layered some ricotta mixed with lemon zest and herbs onto a square crust. He topped it with our colorful tomatoes and basil from our garden to create an heirloom tomato flat bread appetizer that is simply to die for.This gourmet flatbread was so easy to make, but it looks like it takes hours. I can't wait to serve it at our next gathering. The oven-roasted flavor of our homegrown tomatoes is out of this world. Keith hit just the right note by combining them with herb ricotta. Heirloom Tomato Flatbread can be served as an appetizer or as a main dish with a side salad. Either way, it is guaranteed to please. What I love best about it, however, is that the key ingredients came from our own back yard. Not bad for two amateur green thumbs.
A recipe that can be used as an appetizer or entrée served with a light salad. We use fresh and light ingredients to bring out all the flavors in this dish.
- 4 5x5 flat breads ( pizza crust, or puff pastry works well also)
- 1 C ricotta cheese
- 2 cloves garlic
- 6-7 leaves of fresh basil
- 1 lemon
- 2 C assorted tomatoes sliced ¼ inch thick
- ½ tsp kosher salt
- Cracked black pepper
- Pre-heat oven to 425 degrees
- In a mixing bowl combine ricotta, juice from one lemon, zest from lemon, and 3 leaves of diced fresh basil.
- Lay flat bread on parchment lined baking pan and cover with cheese mixture spreading a layer ¼ in thick.
- Slice tomatoes ¼ inch thick and layer on top of cheese. Using different colors and varieties helps with the presentation.
- Finely dice garlic and sprinkle over tomatoes.
- Place in oven for 12-15 minutes until dough is brown
- Remove from oven and sprinkle with coarse salt and cracked pepper.
- Sprinkle with snipped fresh basil and enjoy