Raspberry and Ricotta Flatbread

• Produce

  • 2 tbsp Basil, fresh leaves
  • 1 (6 oz. package Raspberries, fresh
  • 1 1/2 tsp Rosemary, Fresh
  • 1 Yellow onion, large

• Baking & Spices

  • 1/4 tsp Pepper, fresh ground
  • 1 pinch Salt

• Bread & Baked Goods

  • 2 Pre-packaged flatbreads

• Dairy

  • 1/2 cup Whole milk ricotta

• Other

  • 1 Tablespoon + more for brushing Pompeian Extra Virgin Olive Oil

Found on foodfolksandfun.net

Description

Ingredients

• 1 Tablespoon + more for brushing Pompeian Extra Virgin Olive Oil
• 1 large yellow onion, ¼-inch diced
• 1 ½ teaspoons fresh rosemary, chopped
• ¼ teaspoon fresh ground pepper
• 2 pre-packaged flatbreads, approximately 10 x 7½-inches each
• ½ cup whole milk ricotta
• pinch of salt
• 1 (6 oz.) package fresh raspberries, rinsed and patted dry
• 2 tablespoon fresh basil leaves, chopped

Directions

• Preheat oven to 375 degrees F. Prepare a baking sheet with parchment paper or a silicone baking mat.
• In a large non-stick skillet over medium-low heat, add 1 tablespoon of olive oil and preheat pan. Add the onions and sauté, stirring frequently, until they caramelize; about 15-20 minutes. Stir in rosemary and ¼ teaspoon pepper.
• Arrange flatbreads on prepared baking sheet, and brush lightly with olive oil. Divide and distribute the onions evenly over the flatbreads. Dollop ¼ cup of ricotta over each flatbread. Sprinkle with a pinch of salt each, and then arrange the raspberries on top.
• Bake until bread is slightly crisp and ricotta starts to lightly brown, about 6 to 8 minutes. Top with chopped basil, slice, and serve immediately.