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Sweet and Savory Breakfast Plum Flatbreads

Sweet and Savory Breakfast Plum Flatbreads

with Ricotta, Charred Onion, and Arugula

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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.

Allergens:WheatMilkTree Nuts

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time25 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1

Red Onion

2

Plum

2

Flatbreads

(ContainsWheat)

2

Arugula

1

Aged Pomegranate Balsamic Vinegar

4

Ricotta Cheese

(ContainsMilk)

1

Almonds

(ContainsTree Nuts)

½

Honey

Not included in your delivery

5

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2343 kJ
Calories560 kcal
Fat26 g
Saturated Fat4 g
Carbohydrate67 g
Sugar21 g
Dietary Fiber5 g
Protein18 g
Cholesterol20 mg
Sodium430 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

Cut flatbreads into slices. Divide between plates and serve with any remaining arugula to the side.