Disclosure: Thanks to Pompeian for sponsoring today’s recipe for Raspberry and Ricotta Flatbread! As always, all opinions are mine. #PompeianHoliday

This Raspberry and Ricotta Flatbread is a quick and easy recipe that can be either an appetizer or light lunch for the holidays or anytime!

Raspberry and Ricotta Flatbread Recipe 1

This Raspberry and Ricotta Flatbread recipe can serve as an appetizer or a light lunch. I will be serving it as an appetizer before Christmas dinner. It’s super easy to whip up.

Here’s all you need to make this Raspberry and Ricotta Flatbread Recipe:

Raspberry and Ricotta Flatbread Ingredients

Cook’s Note:

  • You can change this recipe up by using your favorite soft cheeses (think goat cheese, Bree, etc) and fruit (strawberries, blueberries, cranberries, peaches, etc).
  • A drizzle of either honey or a balsamic glaze would be lovely.

Raspberry Ricotta Flatbread on a serving platter

Ingredients needed for making Raspberry and Ricotta Flatbread
5 from 5 votes

Raspberry and Ricotta Flatbread Recipe

Author Jillian - a Food, Folks and Fun original!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients
  

  • 1 Tablespoon + more for brushing Pompeian Extra Virgin Olive Oil
  • 1 large yellow onion 1/4-inch diced
  • 1 ½ teaspoons fresh rosemary chopped
  • ¼ teaspoon fresh ground pepper
  • 2 pre-packaged flatbreads approximately 10 x 7 1/2-inches each
  • ½ cup whole milk ricotta
  • pinch of salt
  • 1 6 oz. package fresh raspberries, rinsed and patted dry
  • 2 tablespoon fresh basil leaves chopped

Instructions

  • Preheat oven to 375 degrees F. Prepare a baking sheet with parchment paper or a silicone baking mat.
  • In a large non-stick skillet over medium-low heat, add 1 tablespoon of olive oil and preheat pan. Add the onions and sauté, stirring frequently, until they caramelize; about 15-20 minutes. Stir in rosemary and ¼ teaspoon pepper.
  • Arrange flatbreads on prepared baking sheet, and brush lightly with olive oil. Divide and distribute the onions evenly over the flatbreads. Dollop ¼ cup of ricotta over each flatbread. Sprinkle with a pinch of salt each, and then arrange the raspberries on top.
  • Bake until bread is slightly crisp and ricotta starts to lightly brown, about 6 to 8 minutes. Top with chopped basil, slice, and serve immediately.

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Raspberry and Ricotta Flatbread 2

Raspberry and Ricotta Flatbread 4
The flatbreads ready for the oven!

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5 Comments

  1. This recipe looks simple and fun! I love the combination of fruits and cheese. I’m definitely making this!

  2. Jessica Formicola says:

    I love the sweet and savory combination of raspberry and ricotta! This is the perfect appetizer for the holidays!

  3. Oooooh, Jillian, this looks SUPER good! And, as much as I can totally see enjoying this for a special lunch, I agree with you that it’s perfect as a holiday appetizer! I mean, just look at those festive colors – so pretty!

  4. Lisa Huff says:

    What a great combo with the olive oil, ricotta, and raspberries. Perfect for the holidays!

  5. Love the combination of sweet and savory in this! Sweet raspberries, creamy ricotta, and savory olive oil are a heavenly bite.