Friday, September 14, 2012

salami, ricotta & pesto flatbread


Have you ever eaten at a restaurant and been so blown away by the food that you can't bring yourself to order something different the second time around? This is a rarity for me, as I'm obsessed with variety when it comes to ordering; however, Adam and I struggle to branch out at our DC favorite, Founding Farmers. The Salami, Ricotta & Pesto Flatbread (last seen here) is so straightforward, but makes the cut time and time again. I decided to avoid the dreaded beltway, and recreate the appetizer at home as a simple, fresh dinner with salad. The dish could have been even easier had I not wanted to copy the restaurant's rustic, roughly-chopped pesto; using a food processor, or even buying nice store bought pesto, would still be delicious. This flatbread would also be a great appetizer for company, as it can be assembled in no time.


Salami, Ricotta & Pesto Flatbread

Italian bread, sliced to desired thickness
Whole milk ricotta cheese
Pinch each of salt and pepper
Thinly sliced Italian salami (preferably nice quality)
Rustic Pesto (recipe below)
EVOO

Brush one side of each bread slice very lightly with EVOO. Mix a small pinch of salt and pepper into the ricotta. Spread seasoned ricotta on bread, almost to edge. Add sliced salami. Spoon Rustic Pesto over salami. Eat. Love.


Rustic Pesto

1 cup fresh basil leaves
1/4 cup freshly grated Parmigiano Reggiano
2 T. pine nuts
1 clove garlic
1/4 t. sea salt
1/4 t. lemon juice
3-4 T. EVOO

Roughly chop basil leaves to desired size (tip here). Chop pine nuts and garlic to the size of large bread crumbs (scientific, I know). Combine basil, pine nuts, garlic, sea salt, lemon juice and grated cheese. Add EVOO until all ingredients are just covered with oil; pesto can be stored under thin layer of oil in refrigerator for several days.

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