Socca with Creamy ‘Faux Ricotta’ Cheese with Roasted Fennel and Grapes

Makes 2 flatbreads (serves 2 as a mail meal or 6 as an appetizer) 

Nutrition per serving (entire flatbread including base & topping; as a meal) – calories: 460, fat: 22g (saturated: 4g), carbohydrates: 36g, protein: 31g, fiber: 5g, sugar: 15g

We will be using a portion of the leftover roasted vegetables for the topping of this flatbread. It’s a great way to repurpose leftovers. However, if you want to explore other options, there are a few suggested recipes below.  These make a great meal but cut into wedges and you can serve it as an appetizer. 

See our Socca Flatbread recipe.

Alternatively, you can substitute 2 ounces of blue cheese for the cottage cheese mixture. 

• 1 cup low-fat cottage cheese 

• Zest of 1/2 lemon 

• 1 clove garlic, minced 

• Kosher salt and freshly ground black pepper 

• 1½ -2 cups of the roasted fennel and grapes, roughly chop the fennel (see our recipe)

• 2 tablespoons grated parmesan cheese 
  

Pulse the cottage cheese in a food processor until it breaks down and looks like ricotta cheese, about 5 pulses. Transfer to a bowl and stir in garlic and lemon zest. Season to taste with salt and pepper.  

Spread the cheese mixture over the two flatbreads. Top with the roasted fennel and grapes. Sprinkle parmesan cheese on top of the two flatbreads. Place the baking sheet under the broiler for 2 to 4  minutes, or until the edges are crisp and browned and the topping has bubbly. 

A few other ideas for using Socca Flatbreads 

Greek flatbread- Top each flatbread with 1 ounce of crumbled feta cheese,  4 cherry tomatoes, halved,  a few slices of red onions, and 6 black olives, pitted and cut in half.  Cook under the broiler for 2 to 4 minutes or until edges are crisp and browned and the cheese is bubbly.  After removing from the oven, top with a handful of baby arugula. 

Nutrition per serving  (1 flatbread w/ toppings) – calories: 330, fat: 19g (saturated: 3g), carbohydrates: 27g, protein: 12g, fiber: 7g, sugar: 9g

Faux Ricotta cheese with cherry tomatoes and basil - Pulse 1 cup low-fat cottage cheese in a food processor until it looks like ricotta cheese. Stir in the zest of ½  lemon and one clove of minced garlic. Season to taste with salt and pepper.  Spread each flatbread with 1/2 cup of the cheese mixture, top with ¼ cup sliced or halved cherry tomatoes.  Sprinkle 1 tablespoon of parmesan cheese over each flatbread and a drizzle of olive oil.  Cook under the broiler for 2 to 4 minutes or until edges are crisp and browned and the cheese is bubbly. Top with a tablespoon of torn basil leaves.

Nutrition per serving  (1 flatbread w/ toppings) – calories: 401, fat: 18g (saturated: 3g), carbohydrates: 31g, protein: 29g, fiber: 4g, sugar: 10g

Socca with Smoked Salmon (and the works)- Take the flatbreads straight from the skillet or reheat them in a microwave or under the broiler in your oven. Spread 2-3 tablespoons of non-fat Greek yogurt over one flatbread. Top with 2 ounces smoked salmon, a few thin slices of red onion, 4 thin slices of cucumbers, a few capers, a couple of tablespoons of dill fronds, and a sprinkling of everything seasoning. 

Nutrition per serving  (1 flatbread w/ toppings) – calories: 358, fat: 18g (saturated: 2g), carbohydrates: 23g, protein: 26g, fiber: 4g, sugar: 6g