Summer has a flavor, and this episode is it. 💚
We are so excited to share Episode 5 of Kooking with Kelly with you. We are talking crispy flatbread loaded with whipped ricotta, grilled summer veggies, prosciutto, and a bright basil oil drizzle that you will want to put on absolutely everything. We used flatbreads from Lillia and Rose, and from the first bite you will understand why the ingredients matter.
This is the kind of recipe that looks impressive, tastes incredible, and is genuinely built for sharing on the patio with people you love. Plus a rainbow fruit skewer side dish that is so simple and so fresh you might just make it every weekend for the rest of summer.
Main Dish: Farmers Market Veggie Flatbread with Prosciutto
Crispy flatbread. Whipped ricotta. Grilled zucchini, red onion, and sweet corn. Cherry tomatoes. Prosciutto draped right out of the oven so it warms without crisping. Finished with a basil oil drizzle and a balsamic glaze. This dish is a full moment.
- 2 flatbreads from Lillia and Rose
- 1 cup whole milk ricotta cheese
- 1/3 cup grated parmesan cheese
- 1 lemon, zested
- 1 medium zucchini, sliced into thin rounds
- 1 small red onion, sliced into rounds
- 2 ears fresh sweet corn, kernels cut off
- 1 pint cherry tomatoes, halved
- 4 tbsp olive oil, divided
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup packed fresh basil leaves
- 2 cups shredded mozzarella cheese
- 2 tbsp balsamic glaze
- 4 oz thinly sliced prosciutto
- Whip the ricotta. In a food processor or with a hand mixer, blend ricotta, parmesan, and lemon zest until light and fluffy, about 1 minute. Season with a pinch of salt. Set aside.
- Grill the vegetables. Toss zucchini, red onion, and corn with 2 tablespoons olive oil, salt, and pepper. Grill or roast at 425F until lightly charred and tender, about 10 minutes.
- Make the basil oil. Blend basil leaves with the remaining olive oil and a pinch of salt until smooth.
- Assemble the flatbreads. Lay flatbreads on a baking sheet. Spread whipped ricotta on each, then top with mozzarella, grilled vegetables, and cherry tomatoes.
- Bake. Bake at 425F for 8 to 10 minutes, until cheese is melted and edges are golden and crisp.
- Add prosciutto and finish. Drape prosciutto over the hot flatbread right out of the oven so it warms without crisping. Drizzle with basil oil and balsamic glaze. Slice and serve warm.
Side Dish: Rainbow Fruit Skewers with Honey Yogurt Dip
No cooking required and zero complaints guaranteed. These skewers are colorful, fresh, and the easiest thing you will make all summer. Kids can help put them together, which makes them even better. The honey vanilla yogurt dip ties the whole thing into something that feels a little special without any extra effort.
- 2 cups strawberries, hulled
- 2 cups pineapple chunks
- 2 cups green grapes
- 2 cups cantaloupe, cubed
- 12 wooden skewers
- 1 cup plain Greek yogurt
- 2 tbsp honey
- 1/2 tsp vanilla extract
- Assemble the skewers. Thread strawberries, pineapple, grapes, and cantaloupe onto wooden skewers in whatever pattern you like. There are no rules here.
- Make the dip. Whisk together Greek yogurt, honey, and vanilla extract until smooth.
- Serve. Arrange skewers on a platter with the dip in the center and enjoy.
These two dishes together are the definition of a summer spread. Light enough to enjoy on a warm evening, flavorful enough that everyone goes back for seconds, and beautiful enough that you will want to take a photo before you dig in.
We are so grateful to cook with ingredients we can feel good about and to share recipes that bring people together. That is what Kooking with Kelly is all about. 💚
Want to be featured on Kooking with Kelly? We are always looking for local producers, farmers, and makers to cook with. Drop us a message and let’s talk.
