Whipped Ricotta Flatbread
Featuring slightly crispy flatbread topped with creamy ricotta, this Whipped Ricotta Flatbread makes for an excellent summer lunch or appetizer. Cheers!
Servings: 4 servings
Calories: 365kcal
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!
Nutrition
Calories: 365kcal | Carbohydrates: 16g | Protein: 11g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 50mg | Sodium: 2005mg | Potassium: 241mg | Fiber: 1g | Sugar: 10g | Vitamin A: 2873IU | Vitamin C: 4mg | Calcium: 159mg | Iron: 1mg
