These flatbreads are so quick and easy, and they pack a heck of a flavor punch. Lemon ricotta is topped with balsamic and brown sugar caramelized onions, sweet fresh figs, rosemary, thyme, toasted almonds then finished with olive oil and honey. I used store-bought whole-wheat flat breads, which are thin and resemble a pizza crust once baked. I’ve left the quantities of the ingredients out because it depends on how many flat breads you make.
Ingredients: Pre-heat oven to 350 degrees F
- Whole-wheat flat breads
- Full-fat ricotta cheese
- Lemon zest and juice
- Fresh figs
- Brown sugar
- Balsamic vinegar
- Fresh thyme and rosemary
- Toasted slithered almonds
- Salt and pepper
For approximately half a standard sized tub of ricotta: Grate the zest of half a lemon into the ricotta, add the juice of half a lemon and season.
For the caramelized onions (per onion): Heat olive oil in a pan. Add the sliced onion, sauté until softened a little. Add a good splash of balsamic vinegar, a tablespoon of brown sugar and season well. Continue to cook until onion is sticky and caramalized.
Spread the ricotta onto the flatbread, add the caramelized onions, fresh fig and the herbs. Season well with salt and pepper then drizzle with honey and sprinkle with almonds. Slide onto a baking tray and bake for 20 minutes.