Prosciutto, Zucchini & Tomato Flatbreads

Name: Prosciutto, Zucchini & Tomato Flatbreads with Lemon Ricotta, Fresh Herbs, Honey & Chili Flakes
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 Bread; 1 Zucchini; 1 unit Green Herb Blend; 1 Lemon; 4 oz Ricotta Cheese; 1 clove Garlic; 4 oz Tomato; 2 tsp Honey; 2 oz Prosciutto; 1 tsp Red Pepper Flakes

with Lemon Ricotta, Fresh Herbs, Honey & Chili Flakes

By Recipe0 System

If this recipe could talk, it would say “I’m so fancy!” Seriously: You’ve got lemony ricotta cheese that’s fluffy as a cloud, plus bites of tomato and zucchini bursting with juicy goodness—all piled onto warm and toasty flatbreads. Oh, and we have to talk about the bling (aka garnish) on top: parsley, chives, chili flakes, and honey add savory-sweet contrast that makes each bite light up. You’ve just hit dinnertime gold.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 Bread
1 Zucchini
1 unit Green Herb Blend
1 Lemon
4 oz Ricotta Cheese
1 clove Garlic
4 oz Tomato
2 tsp Honey
2 oz Prosciutto
1 tsp Red Pepper Flakes

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Place a lightly oiled baking sheet on top rack (for 4 servings, use 2 lightly oiled baking sheets on top and middle racks) and preheat oven to 450 degrees. Wash and dry produce.

Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Halve tomatoes. Peel and mince or grate garlic. Zest and quarter lemon.
2

Heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini and cook, stirring, until lightly browned and softened, 5-6 minutes. Season with salt and pepper. Turn off heat.

Wipe out pan for use in step 5.
3

While zucchini cooks, in a small bowl, combine tomatoes, garlic, and a drizzle of olive oil. Season with salt and pepper.
4

In a second small bowl, combine ricotta, half the lemon zest, ½ tsp olive oil (1 tsp for 4 servings), and lemon juice to taste. Season with salt and pepper.
5

Carefully place flatbreads on prepared sheet (divide between both prepared sheets for 4 servings). Evenly spread flatbreads with lemon ricotta. Top with zucchini and tomatoes, cut sides up.

Bake on top rack (top and middle racks for 4) until flatbreads are golden brown, 10-12 minutes.

While flatbreads bake, heat a drizzle of oil in pan used for zucchini over medium-high heat. Add prosciutto in a single layer; sear until browned and crispy, 2-3 minutes per side. (For 4 servings, cook in batches if necessary.) (TIP: Press down on prosciutto with a spatula for even crisping. If prosciutto starts to brown too quickly, reduce heat to medium.) Turn off heat; transfer to a paper-towel-lined plate.
6

Meanwhile, pick parsley leaves from stems; roughly chop leaves. Mince chives.

Once flatbreads are done, garnish with parsley, chives, remaining lemon zest, and chili flakes to taste. Drizzle with honey, then slice into pieces.

Divide between plates and serve with any remaining lemon wedges on the side.

Crumble prosciutto over flatbreads.

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