Roasted Vegetable Flatbread
Ingredients
1 yellow pepper, sliced and deseeded
1 medium eggplant, sliced into coins
1 zucchini, sliced into rounds
½ red onion, sliced into rounds
4 oz. cherry tomatoes
2 ½ Tbsp. olive oil, divided
Salt and pepper
¼ cup BelGioioso Ricotta con Latte cheese
Squeeze of fresh lemon
Flatbread
4 oz. BelGioioso Marinated Crumbles Basil & Garlic Oil cheese
Directions
Preheat oven to 425° F. Place vegetables on 1 or 2 baking pans; do not overcrowd. Drizzle with about 1 ½ Tbsp. of olive oil and season lightly with salt and pepper. Roast for about 12-15 minutes, or until vegetables have shriveled and softened. Remove from oven.
Whisk Ricotta cheese in a bowl with a squeeze of lemon and a pinch of salt and pepper. Add the remaining 1 Tbsp. of olive oil and a sprinkle of salt and pepper. Continue stirring until cheese is smooth.
Lightly toast flatbread and place on a serving board or platter. Spread the whipped Ricotta over the top. Arrange the roasted veggies over the Ricotta, then top with the Marinated Crumbles and drizzle with the flavored oil. Serve immediately.