Four-Cheese Flatbreads

Name: Four-Cheese Flatbreads
Total time: 15 min
Ingredients: 3/4 cup whole-milk ricotta (about 6 ounces); 3/4 cup crumbled feta (about 3 ounces); 3/4 cup finely grated Parmesan (about 2 1/2 ounces); 1/3 cup grated mozzarella (about 1 1/2 ounces); 1 teaspoon fresh thyme leaves; 1 1/2 cups corn kernels (from 2 ears of corn or frozen and thawed); Black pepper; 4 flatbread, naan or pocketless pita (roughly 8-inch diameter, store-bought or homemade)

4.0

(189)

cooking.nytimes.com

Your recipes

Total: 15 minutes

Servings: 4

Cost: $7.11 /serving

Author : Ali Slagle

feta mozzarella parmesan

Ingredients

Remove All · Remove Spices · Remove Staples

3/4 cup whole-milk ricotta (about 6 ounces)3/4 cup crumbled feta (about 3 ounces)3/4 cup finely grated Parmesan (about 2 1/2 ounces)1/3 cup grated mozzarella (about 1 1/2 ounces)1 teaspoon fresh thyme leaves1 1/2 cups corn kernels (from 2 ears of corn or frozen and thawed)Black pepper4 flatbread, naan or pocketless pita (roughly 8-inch diameter, store-bought or homemade)

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Heat the oven to 450 degrees, and place a rack in the lower and upper thirds of the oven. In a large bowl, mash the ricotta, feta, Parmesan, mozzarella and thyme together with a fork. Stir in the corn, and season to taste with black pepper.

Step 2

Place the flatbread on two baking sheets, then top evenly with the cheese mixture. Roast, rotating pans halfway through, until the bread is crisp and the cheese is melted and browned in spots, 8 to 10 minutes.

Step 3

Let cool for a few minutes, then cut and top with more black pepper.

Top similar recipes

Curated for you