Bronson's Flatbread and Red Pepper Jelly
Ricotta
Named after Action Bronson, a favorite music performer, whose cookbook celebrates the cultural collaboration in food and features several easy-to-make meals I wish I had in college.
Preheat your broiler and set out a
sheet pan. Spray non-stick oil onto your sheet pan, then drizzle olive oil over the
top of the breads.
Spread 1/4 of your ricotta cheese on each of the flatbreads and sprinkle 1/4 of the
hazelnuts on top. Drizzle them with
olive oil, yet again.
Coat the bottom of a small skillet
with olive oil, and heat it over
medium-high heat.
Add one of the flatbread pizzas and cook it long enough just to toast the bottom. Move it back to the sheet pan and repeat with the 3 remaining pies.
Toast the pies under the broiler
until the edges of the bread and the
top of the hazelnuts are well toasted
(by this time, your house will start to
smell amazing). Drizzle on a 1/4 of
the red pepper jelly until evenly
coated, then some more olive oil,
and eat right away.
If you don't like olive oil, and lots of it, this dish is not for you.
Recipe yields 4 flatbreads
1 cup of hazelnuts (if you can't find hazelnuts, macadamias work as a perfect substitution)
8oz of good quality ricotta cheese
4 Thick pitas, naan bread
or balkan flatbread
12oz of Red Pepper Jelly
Brendan Day
014-15-02
Burlington VT
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