Prosciutto & Ricotta Flatbreads

with Peach Jam, Lemony Arugula Salad & Chili Flakes

Allergens: Sesame, Wheat, Milk, Soy, May contain traces of allergens

Total: 15 min • Prep: 5 min

Servings:
Ingredients

  • Peach Jam

    1 unit

  • Arugula

    2 ounce

  • Flatbreads

    2 units

  • Lemon

    1 unit

  • Ricotta Cheese

    4 ounce

  • Prosciutto

    2 ounce

  • Chili Flakes

    1 teaspoon

  • Salt

    1 teaspoon (tsp)

  • Olive Oil

    3 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Adjust rack to top position (top and middle positions for 4 servings) and heat broiler to high. Wash and dry produce.

  • Quarter lemon.

2

  • 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.

3

  • 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.

4

  • 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.