Summer Lovin’. Summer Grillin’.

Grilled flat breads are an easy way to utilize yummy ingredients from the farmers markets in a simple and healthy way. This summer I have made these quite frequently. It’s a great throw-together appetizer when you have company and it makes for a lovely entree served with a salad. Here are two recipes made with less than five ingredients to serve at your next barbecue or with after-work cocktails…

Tomato and Basil Flat BreadIngredients
whole wheat pita bread, 4 small discs
1 pint cherry tomatoes, halved or quartered
handful fresh basil, sliced
splash extra virgin olive oil
sea salt and freshly ground black pepper, to taste
crushed red pepper flakes (optional)

In a small bowl, toss the tomatoes and basil with the olive oil, salt and pepper and set aside. Place the pita discs on the grill for about 2 to 3 minutes until they start to toast. Top the pita discs with the tomato mixture, piled high, and continue to grill until just warm. Sprinkle with red pepper flakes, if using, and quarter the pitas with a pizza slicer. Serve immediately.


Truffle Radicchio Flat Bread

This recipe was inspired by Alicia Silverstone’s Truffle Radicchio Pizza recipe. The flavor combination of the poignant truffle and peppery radicchio is incredibly addicting. I like to serve this as an appetizer with a good creamy cheese (for the non-vegans) and sliced fresh fig.

Ingredients

whole wheat pita bread, 4 small discs
1/2 head of radicchio, sliced
splash of truffle oil
splash extra virgin olive oil
sea salt and freshly ground black pepper, to taste

In a small bowl, toss the radicchio with the olive oil, truffle oil, salt and pepper and set aside. Place the pita discs on the grill for about 2 to 3 minutes until they start to toast. Top the pita discs with the radicchio mixture, piled high (as it will wilt down), and continue to grill for about 7 minutes until just warm and slightly wilted. Sprinkle with addition sea salt to taste and quarter the pitas with a pizza slicer. Serve immediately.


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