Ricotta Salata and Olive Grilled Flatbread with Kale Italia
Servings 1 to 2
Ingredients
- 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
Instructions
- 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.
Notes
Don’t just think of this as lunch. This makes an awesome appetizer! Create a few different toppings and cut into smaller portions.
No grill? You can find a cast iron grill pan that will sit on top of your stove really inexpensively. I love mine and use it often.
Gaeta olives are grown in Southern Italy. They have a great tart taste that I love on this flatbread. If you cannot find them, try using Kalamata olives.