Recipes from a Monastery Kitchen
SISTERS OF THE COMMUNITY OF JESUS
Since the 1970’s, we have prepared hundreds (if not thousands!) of meals here at the Community of Jesus on Cape Cod, and at our mission house, Villa Via Sacra, in Barga, Italy. We believe that food nourishes body, soul, and spirit, and that even the simplest meal, prepared with love, can change your life. At the heart of our call to kitchen and table lie the words of Saint Benedict: “Welcome all as Christ.” This premise has led us on many culinary adventures, which we now gladly share with you!
TOMATO, PEACH AND BASIL FLATBREAD
Flipping through a folder of collected food photos and recipes, my eye was captured by one that looked like a pizza—and yet it wasn’t.
Here was a bright combination of fresh fruit and vegetables, specifically sliced tomatoes and peaches on a flatbread topped with a mixture of ricotta and parmesan cheese. What fun! With no recipe to follow, I launched into producing it on my own until I later found it written up in the June issue of “Cooking Light.”
If you’re looking for a fun food that’s quick, easy, tastes great and is still healthy you will want to try this. Enjoy!
SERVINGS8servings (serving= 2 slices)CHANGE SERVING SIZEservings (serving= 2 slices) | COOK TIME15mins | PREP TIME5mins | READY IN20mins |
INGREDIENTS
- 1/4 cup parmesan cheese grated
- 1/2 cup ricotta cheese
- 1 Tbsp oregano finely chopped
- 1 Tbsp olive oil
- 1 8oz package naan bread
- 1 medium tomato halved and sliced
- 1 peach sliced
- 2 Tbsp fresh basil leaves torn
- 1 tsp onion salt
- pepper to taste
INSTRUCTIONS
- Preheat grill on medium high heat.
- Using a whisk, mix the ricotta, onion salt, oregano, and pepper in a bowl and set aside.
- Brush both sides of the Naan bread with oil and grill each side for 2 minutes and remove from grill.
- Spread the ricotta mixture evenly over the top, arranging the tomatoes, peaches and basil leaves as desired.
- Cut each naan into 8 slices and arrange on a plate to serve.
