One of the things my daughter loves most about summer, is being home for lunch. Truly. She’s a girl after my own heart. She loves spending time in the kitchen with me creating healthy and delicious lunches. This amazing flatbread was our latest creation and it looks like this is going to be our favorite summer lunch!
Normally, I’d throw a flatbread into the oven, but last week, mine blew up! That worked in my favor. Let me tell you…even after my new oven arrives…I’m going to be grilling flatbreads from now on. The flavor is amazing and the crispy crust is exactly how it should be. So kids…break out the grill or use an indoor grill pan.
My family loves bold flavors. So, we combined some ricotta salata in with melty mozzarella, then added tangy and citrusy Gaeta olives. To keep our theme going, we topped it all off with one of our new favorite blends from Earthbound Farm, Kale Italia. It’s an organic blend of Italian inspired baby kale, mizuna, arugula and radicchio. Their peppery flavors complete this flatbread perfectly!
I’m so proud to be working with Earthbound Farm. I’ve been a fan of theirs for years. Grown organically and sustainably, their produce is always fresh. I love their blends of greens, like this Kale Italia. They make it so easy to play in the kitchen and come up with new recipes. Take a peek to see where you can find Earthbound Farm’s products near you and get a store coupon.
Ricotta Salata and Olive Grilled Flatbread with Kale Italia
- 1 flatbread we use a low-carb flatbread
- 1 teaspoon extra virgin olive oil
- 1/3 cup shredded part-skim mozzarella
- 1/4 cup crumbled ricotta salata
- 2 small campari tomatoes sliced and placed on a paper towel until ready to use
- about 8 Gaeta olives pitted and chopped
- 1 or 2 large handfuls Earthbound Farm Organic Kale Italia blend
- 3 to 4 large basil leaves torn
- Preheat your indoor grill pan or outdoor grill on high heat.
- Brush the backside of your flatbread lightly with some of the olive oil, then use the remaining oil to brush the top. Add the cheeses, tomato and olives.
- Reduce the heat of the grill to medium and place the flatbread onto the grate. Grill just until the cheese begins to get bubbly and the crust begin to get crisp and charred a bit.
- Remove from the heat. You may want to use a baking sheet without sides or a cutting board to slide the flatbread onto. Top with the kale mix and the basil leaves. Cut into four or six pieces.
This conversation is sponsored by Earthbound Farm. The opinions and text are all mine.