Raspberry and Ricotta Flatbread Recipe

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!

I will be serving it as an appetizer before Christmas dinner. It’s super easy to whip up.


– Extra Virgin Olive Oil – Yellow onion  – Fresh rosemary – Fresh ground pepper – Packaged flatbreads – Whole milk ricotta

Prep Time: 5 minutes

Cook Time: 25 minutes

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).

Step-by-step instructions!

Follow our easy instructions for success!

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.


Swipe up for full recipe!