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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!
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:
- 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.
- 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
- 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.