This quick appetizer or light supper recipe can be put together in less than ½ hour by using a purchased flatbread crust.
Ingredients
- ½ pound (approximately 4 large) carrots,preferably multicolored
- 2 Tbsp extra-virgin olive oil, divided
- ¹⁄8 teaspoon salt
- Freshly ground black pepper
- 4 Tbsp fresh basil, thinly sliced, divided
- ¾ cup whole ricotta
- One 8-inch round or 5-X 12-inch rectangular flatbread crust
Instructions
Preheat oven to 375 degrees. Peel carrots. Thinly slice carrots on a slight diagonal, using a mandoline slicer if possible. Place 1 tablespoon olive oil in a large sauté pan and heat to medium. When hot, add carrots. Sauté, stirring occasionally, for 2 minutes. Carrots should begin to cook but still be slightly firm. Remove from heat. Season with salt and pepper to taste.
In a bowl, combine 2 tablespoons basil with ricotta. Place flatbread on a parchment-lined baking sheet pan. Using a small knife or offset spatula, evenly spread ricotta mixture on flatbread. Top with carrots. Grind fresh black pepper on top of carrots. Bake until flatbread crust is crisp, about 12 to 14 minutes. Remove and drizzle with remaining one tablespoon olive oil. Garnish with remaining 2 tablespoons basil.
Makes one flatbread
