1Tablespoon+ more for brushing Pompeian Extra Virgin Olive Oil
1large yellow onion1/4-inch diced
1 ½teaspoonsfresh rosemarychopped
1/4teaspoonfresh ground pepper
2pre-packaged flatbreadsapproximately 10 x 7 1/2-inches each
1/2cupwhole milk ricotta
16 oz. package fresh raspberries, rinsed and patted dry
2tablespoonfresh basil leaveschopped
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.