We’re taking full advantage of early summer’s stone fruit bounty and using it toward this morning-friendly flatbread. Plump plums are seared on the grill (or in a pan) to bring out their sweetness and make them extra juicy. And with tangy greens, a schmear of ricotta, and a crispy golden crust to support it all, each slice feels like a bit of sunshine you can hold in your hands.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Aged Pomegranate Balsamic Vinegar
Wash and dry all produce. Preheat broiler or grill to high. Halve and peel onion, then cut into ½-inch-thick wedges. Halve and pit plums. If broiling, toss onion, a drizzle of olive oil, and a pinch of salt and pepper on a baking sheet.
Broil onion until softened and lightly charred, 8-10 minutes, tossing halfway. Heat a large pan over medium-high heat. Add plums cut-side down and cook until lightly charred, 2-3 minutes. TIP: See Start Strong section for alternate grilling instructions.
Remove onion from sheet once softened and set aside. Rub flatbreads with a large drizzle of olive oil and add to same sheet. Broil until crisp and golden brown, 2-3 minutes per side. TIP: See Start Strong section for alternate grilling instructions.
In a large bowl, toss arugula, 1 TBSP Amoretti® Premium Aged Pomegranate Balsamic Vinegar (we sent more), and a large drizzle of olive oil. Season with salt, pepper, and more vinegar to taste.
Cut plums into thin wedges. Spread flatbreads with ricotta, then top with plums, onion, and almonds. Drizzle with honey (to taste—you may not use all of it). Season with salt and pepper. Scatter with a small handful of arugula.
Cut flatbreads into slices. Divide between plates and serve with any remaining arugula to the side.