Kitchen Notes No. 3

Flatbread with Whipped Ricotta

One base, two directions. Warm flatbread with whipped ricotta — finished one way with thyme and honey or hot honey, and the other with strawberry preserves and rosemary. Something to put out while dinner finishes, or to build a meal around when you don’t want one.

Ingredients

2 store-bought flatbreads

1 tbsp olive oil

Kosher salt

1 cup whole milk ricotta

1 tbsp olive oil

¼ tsp kosher salt

Honey or hot honey

Thyme

2–3 tbsp strawberry preserves

1 tsp chopped fresh rosemary

Maldon sea salt

Method

Preheat oven to 400°F. Brush flatbreads lightly with olive oil and season with a pinch of kosher salt. Place flatbreads on a baking sheet or directly on the rack. Bake 6–8 minutes until warmed and lightly crisp at the edges.

Whip ricotta with olive oil and kosher salt until smooth. Spread ricotta over both warm flatbreads.

Finish one with thyme, honey of choice and a sprinkle of Maldon sea salt flakes. Finish the second with strawberry preserves, rosemary and a sprinkle of Maldon sea salt flakes. Slice and serve immediately.