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American Recipes

Sweet and Savory Breakfast Plum Flatbreads

Sweet and Savory Breakfast Plum Flatbreads

Sweet and Savory Breakfast Plum Flatbreads

with Ricotta, Charred Onion, and Arugula

Recipe Development TeamPublished on April 28, 2017

4.1

(526 customers rated)

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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:

Wheat

•Sesame

•Milk

•Tree Nuts

The quantities provided above are averages only.

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

Total Time25 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1

Red Onion

2

Plum

2

Flatbreads

(Contains: Wheat, Sesame)

2

Arugula

1

Aged Pomegranate Balsamic Vinegar

4

Ricotta Cheese

(Contains: Milk)

1

Almonds

(Contains: Tree Nuts)

½

Honey

Not included in your delivery

5

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories560 kcal

Energy (kJ)2343 kJ

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

•Baking Sheet

•Large Pan

•Large Bowl

Instructions

Preheat and Prep

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.

Cook Onions and Plums

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.

Toast Flatbreads

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.

Dress Arugula

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.

Assemble Flatbreads

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.

Finish and Serve

6

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

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