Flatbreads with Whipped Ricotta, Roasted Mushrooms and Chermoula
This recipe is my pick for Snackin’ Live. It’s super tasty and easy to put together. The Chermoula Sauce is a must to add to each bite of the flatbread.
Ingredients for mushrooms:
2 lbs of mixed mushrooms, cut into 1“pieces
1 ½ Tbl Smoked Extra Virgin Olive Oil
4 Tbl unsalted butter
3 garlic cloves, sliced
½ tsp Hot Smoked Paprika
Salt
Pepper
Directions for mushrooms:
Preheat oven to 425°. Toss 2 pounds of mixed mushrooms, Smoked Extra Virgin Olive Oil, salt, and pepper to taste in a bowl. Spread on a baking sheet and roast, stirring a few times, until tender and browned, 20 minutes. Take out of the oven and place the mushrooms into a medium bowl.
In a small skillet over medium heat add 4 Tbl unsalted butter, 3 thinly sliced garlic cloves and 1/2 teaspoon smoked paprika. Sauté until garlic is soft. Pour the butter over the cooked mushrooms and combine.
For the Flatbreads
Ingredients for flatbreads:
4 flat breads
1 cup fresh ricotta
Zest from 1 lemon
1 Tbl Jalapeno Extra Virgin Olive Oil, plus more for drizzling
Salt
Pepper
¼ cup parsley, chopped
Directions for flatbreads:
Preheat the oven to 425 °. Place the flatbreads on a sheet pan and bake for 2-3 minutes, until lightly crisp.
In a small bowl, whisk together the ricotta, oil, zest and season with salt and pepper. Whisk again to combine the ingredients. Keep chilled until ready to use.
Chermoula
Ingredients for chermoula:
1 large bunch of cilantro
4 garlic cloves, roughly chopped
1 tsp Hot Smoked Paprika
½ tsp Ground Cumin
½ tsp Ground Coriander
½ tsp salt
¼ tsp Ground Ginger
½ tsp Aleppo Chile Flakes
½ tsp Saffron Threads
¼ cup Meyer Lemon Extra Virgin Olive Oil
Juice of 1 lemon
Directions for Chermoula:
Chop the cilantro until fine. Add to a bowl along with all the other ingredients. Allow to sit. As it does the flavors and color will deepen as the saffron steeps in the sauce.
To assemble:
Place one crisp flatbread on a work surface and top with one quarter of the ricotta mixture and one quarter on the mushrooms, one quarter of the chopped herbs put back in the oven until heated through 3-4 minutes. Pull out the flatbread and drizzle with oil and cut into wedges. Serve with the Chermoula on the side.