-
- Prep Time (mins)
- 20
-
- Cook Time (mins)
- 25–27
-
- Servings
- 4
Ingredients
- 4 individual flatbreads or 1 pre-baked (10-ounce) thin pizza crust
- 2 teaspoons roasted garlic olive oil
- 1 cup Frigo® Part-Skim or Whole Milk Ricotta Cheese
- 1/4 cup Frigo® 3-Cheese Italian
- 1 tablespoon chopped fresh oregano leaves OR 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup red and yellow cherry or grape tomato halves
- 1 1/2 cups freshly shredded Frigo® Part-Skim or Whole Milk Mozzarella Cheese
- 1/8 to 1/4 teaspoon crushed red pepper
Directions
Place the flatbreads on a cookie sheet and lightly brush the top sides with oil.
Spread the Frigo® Part-Skim or Whole Milk Ricotta Cheese evenly over the top of the flatbreads. Sprinkle with the Frigo® 3-Cheese Italian, oregano, salt and pepper. Top with the tomatoes and sprinkle with the Frigo® Part-Skim or Whole Milk Mozzarella Cheese. Sprinkle with crushed red pepper, if desired.
Slide the flatbreads off of the cookie sheet and onto a cooking grate. Grill, covered, over low, ash-covered coals or low heat on a preheated gas grill 5–7 minutes (8–10 minutes for a pizza crust) or until the cheese is melted.
Ricotta Cheese Recipes
- Prep Time (mins)
- 20
- Cook Time (mins)
- 30
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- Prep Time (mins)
- 12
- Cook Time (mins)
- 42
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- Prep Time (mins)
- 15
- Cook Time (mins)
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- Prep Time (mins)
- 25
- Cook Time (mins)
- 80
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- Prep Time (mins)
- 10
- Cook Time (mins)
- 12
Herbed Ricotta Bruschettas
- Prep Time (mins)
- 15
- Cook Time (mins)
- -
