Ricotta Flatbread with a Blueberry Balsamic Sauce

Ricotta Flatbread with a Blueberry Balsamic Sauce

Mia Campbell

Recipe - Coal Harbour

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Ingredients

Blueberry Balsamic Sauce

1/4 cup Western Family olive oil

1/2 cup fresh blueberries

2 tbsp balsamic vinegar

1 tbsp Western Family maple syrup or honey

Juice of half lemon

Zest of half lemon

Pinch of salt and pepper

Flatbread

2 pieces whole grain naan

2 tbsp olive oil, plus more for brushing

1 cup ricotta cheese

1/2 cup Mozzarella Fresca

salt and pepper, to taste

2 cloves of garlic minced

1 tbsp honey

Juice of one lemon

Zest of one lemon

7-12 fresh basil leaves, divided

1 cup fresh blueberries

1-2 cups fresh mixed greens, baby kale, arugula or baby spinach

Blueberry balsamic sauce

Directions

Blueberry Balsamic Sauce

The Steps

Add all ingredients to a high-speed blender, pulse until you achieve a smooth consistency. Place in the fridge and cool while you prepare the flatbread.

Flatbread

The steps

• Preheat the oven to 400ºF.

• Line two large baking sheets with parchment paper.

• Arrange naan on your baking sheets. Brush each piece of naan with olive oil.

• Add the ricotta to a food processor and pulse until smooth. Add 3 basil leaves, olive oil, garlic, honey, lemon juice and zest to the food processor and pulse until combined. Season with salt and pepper.

• Divide the ricotta evenly between the two pieces of naan. Spread it evenly, leaving a 1 inch border around the edges.

• Top each piece of naan with mozzarella and blueberries.

• Bake for 15-20 minutes, or until the crust is golden and the cheese is melted.

• Remove from the oven and top with baby arugula, remaining basil.

• Drizzle with Blueberry Balsamic sauce, slice and serve!

0 minutes

Prep Time