Prosciutto & Ricotta Flatbreads
with Peach Jam, Lemony Arugula Salad & Chili Flakes
- Sesame
- Wheat
- Milk
- Soy
- May contain traces of allergens
Crispy golden flatbreads are topped with creamy ricotta, paper-thin prosciutto, and sweet peach jam. A lemony arugula salad adds brightness and a sprinkle of chili flakes brings some heat to this easy 15-minute meal that’s perfect for a busy weeknight.
Ingredients
1 unit
Peach Jam
2 ounce
Arugula
2 unit
Flatbreads
(Contains: Sesame, Wheat May be present: Soy)
1 unit
Lemon
4 ounce
Ricotta Cheese
(Contains: Milk)
2 ounce
Prosciutto
1 teaspoon
Chili Flakes
Not included in your delivery
teaspoon (tsp)
Salt
3 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position (top and middle positions for 4 servings) and heat broiler to high. Wash and dry produce.
-
Quarter lemon.
-
Place flatbreads, dimpled sides down, on a baking sheet (divide between two sheets for 4 servings). (TIP: Line sheet with foil first for easy cleanup!) Rub tops with a drizzle of olive oil; season with salt and pepper.
-
Toast on top rack until golden brown and crisp, 3-5 minutes. (For 4, toast on top and middle racks, swapping rack positions halfway through.)
-
While flatbreads toast, in a large bowl, combine arugula, 2 tsp olive oil (4 tsp for 4), a pinch of salt, pepper, and as much lemon juice as you like. Set aside.
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Once flatbreads are toasted, remove sheet from oven. Carefully flip flatbreads dimpled sides up; evenly spread with ricotta. Divide prosciutto between flatbreads.
-
Return to top rack and bake until prosciutto crisps and flatbread edges are golden brown, 5-6 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.) TIP: Watch carefully to avoid burning.
-
Slice flatbreads into pieces.
-
Divide between plates and top with arugula salad. Drizzle with jam and sprinkle with as many chili flakes as you like. Serve with any remaining lemon wedges on the side.
