Categories: Pizza/flatbread
Ingredients
- Filling:
- 16 oz. ricotta
- 8 oz. cream cheese, softened
- 2 tbsp. chopped shallot
- 2 tbsp. chopped fresh dill
- 1 large egg
- 2 tsp lemon zest
- 1/4 tsp kosher salt
- Crust:
- 2 3/4 cups finely crushed buttery round crackers
- 1 cup grated Parmesan
- 1/2 cup unsalted butter, melted
- Dressing:
- 1/3 cup chopped fresh basil
- 1/4 cup olive oil
- 2 tbsp. fresh lemon juice
- 2 tbsp. apple cider vinegar
- 2 tsp chopped fresh thyme
- 2 tsp kosher salt
- 1/2 tsp black pepper
- 1 lb. assorted heirloom tomatoes, sliced
- Garnish: fresh basil leaves, fresh dill
Directions
-
Line a fine-mesh sieve with 3 layers of cheesecloth or 2 coffee filters. Place over a bowl, and add ricotta cheese. Cover and refrigerate overnight.
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For filling: In the work bowl of a food processor, combine drained ricotta cheese, cream cheese, shallot, dill, egg, zest, and salt; process until smooth. Preheat oven to 350.
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For crust: In a large bowl, stir together cracker crumbs, Parmesan, and melted butter. Press mixture into bottom and up sides of a 15×10-inch jelly-roll pan.
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Bake until golden brown, 8-10 minutes. Let cool for 10 minutes. Spread filling into prepared crust. Bake until set, 8-10 minutes.
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For dressing: In a small bowl, whisk together basil, oil, lemon juice, vinegar, thyme, salt and pepper. Toss half of dressing with tomatoes. Place tomatoes on filling. Garnish with basil leaves and dill. Serve immediately with remaining dressing.