Flatbread with leeks, ricotta, fresh herbs and lemon
- 4 commercial flatbreads (naan-style)
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 30 ml (2 tablespoons) of olive oil
- Salt and pepper, to taste
For the ricotta cream:
- 250 g of ricotta cheese
- 30 ml (2 tablespoons) of plain Greek yogurt
- 15 ml (1 tablespoon) of basil pesto
- 15 ml (1 tablespoon) of nutritional yeast
- 15 ml (1 tablespoon) of lemon zest
- 15 ml (1 tablespoon) of lemon juice, freshly squeezed
- 30 ml (2 tablespoons) of fresh parsley, finely chopped
- 30 ml (2 tablespoons) of chives, finely chopped
- 1 garlic clove, chopped
- Salt and pepper, to taste
For the garnishing:
- 6 to 8 radishes, finely chopped
- 30 ml (2 tablespoons) of capers, chopped
- 30 ml (2 tablespoons) of olive oil
- Pepper, freshly ground
- A few parsley or coriander leaves, chopped (optional)
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Preheat oven to 400°F (200°C).
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Heat olive oil in a frying pan over medium heat. Add sliced leeks and sauté for 5 to 7 minutes or until tender and lightly browned. Season with salt and pepper, then set aside.
For the ricotta cream:
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In a bowl, combine ricotta, Greek yogurt, basil pesto, nutritional yeast, lemon zest, lemon juice, garlic, parsley and chives. Season to taste with salt and pepper.
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Spread 30 ml (2 tablespoons) of ricotta cream on each flatbread.
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Put sautéed leeks on top of ricotta.
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Place the garnished flatbreads on a parchment-lined baking sheet. Toast in the oven for 8 to 10 minutes or until edges are crisp and lightly browned.
For the garnishing:
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In a bowl, toss radishes with capers and olive oil. Season to taste with salt and pepper. Top each toasted flatbread with the seasoned radishes and chopped capers. If desired, add a few parsley or coriander leaves for added freshness. Serve.
Did you know that...
Leeks are rich in minerals (iron, potassium, phosphorus, magnesium, copper and calcium).
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