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Flatbread Bianco  Print

This recipe appeared in Trader Joe’s Tuesday on 31 Mar 2009
 

Flatbread Bianco1 package frozen Garlic Parmesan Flatbreads
1 cup ricotta cheese (TJ’s version is traditional fresh ricotta)
1/2 cup fresh parmesan cheese, grated
1/2 cup mozzarella cheese, shredded
1/2 cup fontina cheese, shredded
2–3 tablespoons green onion, chopped
1 large shallot clove, thinly sliced into rings
1/2 cup black olives, sliced
1/2 cup mini heirloom tomatoes, halved
2–3 tablespoons fresh basil chiffonade
Freshly grated pepper to taste
Olive oil spray
 
Preheat the oven to 425° F.

Remove the flatbreads (2 per package) to a baking sheet. Combine the four cheeses and mix thoroughly.

Divide the cheese mixture in half and spread onto each flatbread.

Layer your choice of topping ingredients onto the cheese layer. I used shallots, tomatoes, green onion and basil for one flatbread and black olives, green onions and basil for the other. Note: I recommend putting the fresh basil shreds on the flatbread after it is removed from the oven (otherwise it gets too dried out during baking and the fresh–factor is lost). Grate fresh pepper on top. If you have any leftover shredded mozzarella or fontina cheese, you can sprinkle it on as a top layer if you like extra cheese.

Bake for 10–11 minutes (or until cheese is bubbly and just starting to brown).

Remove to board and cut into wedges.

WI wine recommendation: The mild white cheese in this recipe calls for a light to medium–bodied white wine, such as Sauvignon Blanc, Pinot Grigio, or Arneis. If you’ve never tried an Arneis (from either the Roero or Langhe zones of Piemonte, Italy), this is a prefect opportunity to do so. Palmina, a California winery, has a nice 2007 Arneis, Honea Vineyard Santa Ynez Valley for around $22. In the below–$20 range, the 2006 Porello Roero Arneis Canale (we haven’t tried the 2007 yet) and the 2006 Pio Cesare Arneis Langhe are also nice.