Ingredients
For the base:
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1 flatbread (naan, lavash, or thin pita)
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Olive oil spray or brush
For the whipped ricotta:
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¾ cup whole milk ricotta
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1 tbsp honey
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½ tsp vanilla extract
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Pinch of salt
For the balsamic berries:
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½ cup strawberries, sliced
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½ cup blueberries
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1 tsp balsamic glaze or reduction
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½ tsp sugar (optional)
Toppings & Garnishes:
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Fresh mint leaves
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Crushed pistachios or almonds
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Lemon zest
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Extra honey drizzle
Instructions
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Lightly brush or spray the flatbread with olive oil. Toast in a skillet or toaster oven for 3–4 minutes until crisp on the edges.
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Whip ricotta with honey, vanilla, and salt until smooth and fluffy.
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Toss strawberries and blueberries with balsamic glaze (and sugar if using). Let sit while the flatbread cools slightly.
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Spread whipped ricotta on the warm flatbread.
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Top with the berries, mint, crushed nuts, and lemon zest. Drizzle with honey to finish.
- Prep Time: 10 minutes
Nutrition
- Calories: 290 per serving
- Sugar: 12g per serving
- Fat: 14g per serving
- Saturated Fat: 5g per serving
- Protein: 10g per serving