I’ve got something oh-so-interesting and oh-so-summer for y’all.
As we all know by now, it’s strawberry season, and what better way to celebrate one of spring’s best fruits than with something completely strange and delicious – Strawberry Summer Ricotta Flatbreads.
Made with fresh strawberries, balsamic, basil and caramelized onions, these flatbreads are sweet, savory and unexpectedly great. Plus, flatbreads make such an easy, simple meal during these busy spring months. They really keep things interesting, especially on weeknights.
Let me know if you give this recipe a try and what you think!
STRAWBERRY SUMMER RICOTTA FLATBREADS
Ingredients:
Strawberry jam
4 flatbreads of choice (Kroger has a great selection)
1 cup ricotta cheese
1/2 red onion, sliced thin
6 strawberries, sliced
1 ball fresh mozzarella
Basil (fresh is best)
Balsamic glaze
Directions:
■ Preheat oven to 400 degrees.
■ Brush each flatbread with a little olive oil, then add ricotta cheese, strawberry jam, onions, strawberries and mozzarella.
■ Bake for 8 to 10 minutes, until the mozzarella is melted.
■ Remove and top with fresh basil and balsamic glaze.
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You can help your community
Quality, in-depth journalism is essential to a healthy community. The Dispatch brings you the most complete reporting and insightful commentary in the Golden Triangle, but we need your help to continue our efforts. In the past week, our reporters have posted 34 articles to cdispatch.com. Please consider subscribing to our website for only $2.30 per week to help support local journalism and our community.
