Whipped Ricotta Flatbread

Featuring slightly crispy flatbread topped with creamy ricotta cheese, this Whipped Ricotta Flatbread makes for an excellent summer lunch or appetizer. Cheers!

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This recipe is the perfect example of how kitchen inspiration can come from anywhere. Maybe you get inspiration from flipping through old cookbooks. Maybe that inspiration comes from reading a blog. (On a side note, thank you for reading this blog!) Or maybe that inspiration comes from the menu at a favorite restaurant. This Whipped Ricotta Flatbread recipe falls into that last category.

A couple of years ago, we took a trip out to Jackson Hole, Wyoming. Awesome place! Highly recommend for many reasons – including seeing wild moose for the first time. But this isn’t a travel blog. This is a recipe blog. So we’re sticking to the food.

For lunch one day, we stepped into a wine bar and tapas restaurant. It was very highly rated on Yelp, so we figured it was a safe bet. After sampling several of the tapas items on the menu, we can definitely say it was a good choice!

Whipped Ricotta Flatbread

One of our favorites was a slightly crispy flatbread topped with whipped ricotta, pickled red onions, shredded carrots and prosciutto. Oh, and it was drizzled with honey and truffle oil. If you’re anything like me, you might be thinking, “Wow, that’s an unusual combination of ingredients. Truffles with carrots? Honey with pickled red onions?”

While there were certainly a lot of flavors going on with this flatbread, they all worked surprisingly well together. The sweet (honey) balanced with the salty (prosciutto). The spicy (red pepper flakes) went well with the umami (truffle oil). It just worked. And the creamy texture of the whipped ricotta was an excellent base for it all.

I would never have thought about putting shredded carrots on a whipped ricotta flatbread, but it works. It’s a perfect example of how inspiration can come from anywhere! Back home, we recreated the recipe, and it tasted surprisingly similar to the one in the wine bar in Jackson Hole. After all, this is a pretty simple recipe. Just layer the different ingredients and flavors on the flatbread, and *boom* you’ve got a fancy lunch ready to go.

This Whipped Ricotta Flatbread makes for an excellent lunch recipe, but it would also be great as a late afternoon appetizer with a glass of wine. So invite some friends over this weekend. Open a bottle of wine. Whip up this Whipped Ricotta Flatbread. And enjoy!

How to Store Leftovers

Unfortunately, this is a recipe where the leftovers just don’t store too well. Once the whipped ricotta is spread onto the flatbread, it can’t really be stored easily. However, the individual elements of this recipe all store easily. Just put the leftover whipped ricotta in an airtight container in the fridge. Same goes for any leftover prosciutto and parsley. A fresh carrot should be shredded for the next time you make this recipe, though. (Even in the fridge, the shredded carrots didn’t hold up well.) This recipe does not freeze well.

If you’re looking for a fun summer appetizer (or light lunch) idea, then put this Whipped Ricotta Flatbread on the menu. I know the ingredients might sound like an odd combination, but trust me when I say they all play nicely together. I hope you enjoy this recipe as much as we did – Cheers!

Did you make this Whipped Ricotta Flatbread recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!

Whipped Ricotta Flatbread

Featuring slightly crispy flatbread topped with creamy ricotta, this Whipped Ricotta Flatbread makes for an excellent summer lunch or appetizer. Cheers!

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Resting Time: 1 hour hour

Servings: 4 servings

Calories: 365kcal

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Ingredients

For the Pickled Red Onions

• 1 small red onion thinly sliced
• 2 garlic cloves
• 1 cup white vinegar
• 1 cup water
• 2 Tbsp granulated sugar
• 1 Tbsp kosher salt

For the Whipped Ricotta Flatbread

• 1 cup whole milk ricotta cheese
• 2 pieces flatbread can substitute naan bread
• 2 Tbsp extra virgin olive oil
• ¼ tsp black pepper
• ¼ tsp red pepper flakes
• 1 medium carrot peeled and shredded
• 4 oz. prosciutto thinly sliced
• ¼ cup pickled red onions
• 1-2 tsp truffle oil to taste
• 1-2 tsp honey to taste
• 1 tsp black sesame seeds
• 1-2 Tbsp freshly chopped parsley

Instructions

For the Pickled Red Onions

• Place the thinly sliced onions and garlic cloves in a small bowl or jar.
• Using a small saucepan, add the vinegar, water, sugar and salt. Place over medium-high heat, stirring occasionally, until salt and sugar have dissolved.
• Let vinegar mixture cool and then pour over red onions.
• Cover and let stand at room temperature for ~1 hour, or until onions are bright pink and tender. Store leftover onions in their pickling liquid an airtight container in the refrigerator. (See note.)

For the Whipped Ricotta Flatbread

• Preheat oven to 400°F.
• Place ricotta in a small mixing bowl. Using a hand mixer, beat for 2-3 minutes, or until ricotta is smooth and creamy. Set whipped ricotta aside.
• Brush tops of flatbread bread with olive oil. Sprinkle pepper and red pepper flakes evenly on top.
• Place flatbreads on baking sheet and bake for 4-5 minutes, or until flatbreads just begin to turn crispy.
• Remove flatbreads from oven and let cool slightly.
• Spread whipped ricotta on top of each flatbread.
• Top with shredded carrots, prosciutto and pickled red onions.
• Before serving, lightly drizzle with truffle oil and honey.
• Sprinkle black sesame seeds and chopped parsley on top. Cut into pieces before serving.

Notes

You will have leftover pickled red onions that can be used for more flatbreads or other recipes – they’re great on tacos!

Looking for more tasty appetizer ideas? Check out these other favorites, too: