Flatbread with Homemade Ricotta and Charred Heirloom Tomatoes
- 6¾ cups whole milk, divided use
- 2 cups heavy cream
- 3 cups buttermilk
- Salt and pepper
- 3 tablespoons butter
- 4 teaspoons infused bacon fat*
- 2 cups flour, plus more as needed
- ½ teaspoon baking soda
- 3 to 4 tablespoons uninfused bacon fat, divided use
- Handful fresh mixed herbs such as sage, rosemary, parsley and basil
- 2 large ripe heirloom tomatoes, sliced ¼-inch thick
For ricotta, combine 6 cups milk, cream and buttermilk in large pan. Heat to simmer, without stirring, as curds form on top, 10 to 15 minutes; do not boil. Let stand, off heat, 15 minutes, leaving curds intact.
Pour through chinois or cheesecloth. Season cheese with salt and pepper to taste. Cool to room temperature; refrigerate at least 3 hours.
In a small bowl, combine remaining ¾ cup milk, butter and infused bacon fat. Heat in microwave to melt butter and fat; stir to combine.
In large bowl, combine flour, ¾ teaspoon salt and baking soda. Add liquids; stir to form a soft dough, adding extra flour, by tablespoons, if dough is too sticky. Knead briefly on floured surface then divide into four pieces. Roll each piece into thin circle.
Heat several teaspoons bacon fat in cast-iron skillet over medium-high heat. Add one bread round; cook until bubbles form, 1 to 2 minutes. Turn and cook until golden, 1 to 2 minutes. Transfer to plate. Continue cooking bread rounds, adding bacon fat as needed.
In the same pan, heat 2 tablespoons bacon fat. Add herbs and fry just to wilt, about 10 seconds. Transfer to paper towels to drain.
Add tomatoes, in batches, and quickly sear each side.
To serve, measure 2 cups ricotta; stir in half of the fried herbs then spread equal portion on each flatbread. Top with tomato slices and sprinkle with remaining herbs. Makes 4 servings, each about 13 mg THC based on a 15 percent strain.
Recipe by Laurie Wolf