Grilled Ricotta, Zucchini, and Honey Flatbread

Ingredients:

• 450 g ricotta
• 2 tbsp olive oil, plus extra for greasing grill grates and drizzling
• 1 medium yellow zucchini, sliced ​​diagonally into 1cm thick slices.
• 1 medium zucchini, sliced ​​diagonally into 1cm thick slices.
• 1 lemon, cut in half, grate the zest
• 4 flatbreads
• Honey for serving
• Red pepper flakes, for serving
• 0.5 cup chopped fresh herbs, such as parsley, dill, basil, or tarragon

Preparation:

1. Mix the ricotta in a medium bowl with a large pinch of salt and a few grinds of black pepper. Cover and refrigerate until ready to use.
2. Preheat an outdoor grill to medium-high heat. Brush the grill grates with olive oil. In a large bowl, combine the zucchini and squash slices, 1/2 tablespoon olive oil, 3/4 teaspoon salt, and a few grinds of black pepper. Grill the vegetables, turning once, until tender and charred, 2-3 minutes per side. Transfer to a large bowl and toss with the juice of one lemon half.
3. Brush the tops of the flatbreads with the remaining vegetable oil and sprinkle with salt and black pepper. Spread a quarter of the ricotta cheese on each flatbread. Divide the grilled vegetables among the flatbreads. Transfer the flatbreads to the grill, cover, and cook until the bottoms are charred and crispy in spots and the ricotta is heated through, 3 to 5 minutes.
4. Transfer the flatbreads to serving plates and drizzle each with olive oil, the juice of the other half of the lemon, honey, and zest. Sprinkle the flatbreads with salt and red pepper flakes, then garnish with fresh herbs.