Whipped Ricotta Flatbread with Zucchini and Tomatoes

Zan's recipe Flatbread whipped RicottaHere is a fun appetizer I created using some (store bought) pizza dough, ricotta, and some veggies. It’s not too heavy and you can make a little extra whipped ricotta as a dipping sauce.

Ingredients:

For the Whipped Ricotta

  • 1 cup ricotta
  • 2 Tsp. fresh rosemary
  • 8 small cloves roasted garlic
  • 1/2 Tsp. salt
  • 1/4 cup goat cheese crumbles
  • 2 Tbsp. olive oil

For the Flatbread

  • 1 ball of pizza dough
  • flour for dusting surface and pizza spatula
  • 1/4 Tsp salt
  • 1 tbsp olive oil
  • 1 sliced zucchini (with cheese slicer)
  • 5 Roma tomatoes (sliced same thickness as zucchini)
  • 8 leaves of basil (sliced into strips)

Directions for Whipped Ricotta:

Place ricotta, rosemary, roasted garlic, salt, and goat cheese crumbles into the blender, blend on low speed, and slowly add in the olive oil until you reach a smooth consistency.

Directions for Flatbread:

Preheat oven to 500 degrees or grill. (I normally cook pizza on a pizza stone.) Roll out the pizza dough on a smooth floured surface, stretching on the edge of a counter then tossing in the air, as my husband normally does, (getting flour all over the place) until the pizza dough is evenly thinned out. You can leave the edges thicker (similar to regular pizza), which can be used for dipping into the sauce. Place 1/2 – 1 cup of whipped ricotta onto the center and spread to within one inch of the edges. Sprinkle with salt. Add the tomatoes and zucchini. Place onto the pizza stone and cook until the edges brown, and the center is cooked – approximately 5-10 minutes. Remove flatbread and drizzle the olive oil over the top. Sprinkle with the basil. Serve the extra whipped ricotta on the side. Slice into 3″ pieces and serve. Enjoy!!! Serves 4 as an appetizer.

Endive with Gorgonzola, Walnuts and Pears

I was slacking off in the kitchen for a while, and I can tell my husband was really looking for something new in our culinary lives, so I whipped up his favorite type of greens (or rather yellow ;-). Endives! I personally think they are a little bitter, so I added some balsamic reduction, a little sweetness to balance it. In addition, the stinky gorgonzola “paired” really well with the sweet pears. And for a little crunch, I added in the chopped walnuts. This is a super easy and simple appetizer to make, as long as you’ve made the balsamic reduction ahead of time. (Click here for that recipe). Enjoy!

Zan's recipe for Endives with Gorgonzola, pear and walnut

This only took a couple of minutes to throw together. Using the Endive as the serving utensil, you can scoop up the ingredients for a single bite, without the double-dipping.

Ingredients: (for 2 servings)

  • 1 head of endives (10-12 leaves)
  • 2 tbsp gorgonzola
  • 1 tbsp goat cheese crumbles
  • 1/4 cup chopped walnuts
  • 1 bosc pear (cubed)
  • a drizzle of balsamic reduction

Mix all above ingredients in a bowl, except for the endives. Place the endive leaves on a plate, and add the mixture into the center, then drizzle with the balsamic reduction.

Marinated Salmon

Salmon with Arugula salad

Here is a simple and easy marinade for a tasty baked salmon.

  • 2-3 lbs Wild Caught Salmon*
  • 5 garlic cloves
  • Large bunch of dill
  • 2 tbsp. of dig on mustard
  • Juice if 1 lemon
  • Rock salt
  • 1 tsp. pepper
  • ⅓ cup EVOO

Purée all ingredients in a blender with an “S-shaped” blade, until ingredients are well chopped and it forms a paste. Add marinate and to salmon in a ziplock bag, let most of the air out. Be sure to massage the mixture around the salmon so all areas are well covered. Place in the refrigerator for 3 hours. Take out and let sit at room temperature for ½ hour before baking. Bake Salmon in a baking dish covered with tinfoil or sealed tinfoil at 350 degrees, for 20 minutes or until cooked to desired temperature.

If you prefer a crispy outside and skin, you can sauté the salmon in a pan with olive or butter on high heat, this only takes a couple of minutes per side, which gives you a nice crunchy skin. Great paired with an Arugula salad, tossed with EVOO, balsamic vinegar, goat cheese crumbles and tomatoes.

*I’m not a fan of farm raised as they are “rumors” that they are fed GMO pellets!