Lemon Ricotta & Blueberry Flatbread
I’m supposed to put some long-winded story about how I came up with this recipe — that’s how these recipe pages are supposed to go, right? Hm.
I suppose it all started with me wanting to find some new and healthier options for myself to snack on, since a lot of pre-made snacks have too much sodium, too much sugar, or too much Other Bad Stuff for my aging body to take on. Flatbreads seemed a nice, easy option.
I found a couple of really good ones right off the bat, like Seasons & Suppers’ Aged Cheddar, Pancetta, Apple, and Arugula Flatbread. My husband, in particular loves that one, because he loves cheese.
Another was Camille Styles’ Glazed Pear Flatbread With Prosciutto, Walnuts, and Goat Cheese. Both of these were surprisingly savory even with the inclusion of fruit. They definitely make excellent late-night snacks without making you feel too terribly guilty and they come together in a snap if you use a pre-made flatbread.
Anyway, that brings me to this recipe! I actually came across some Blueberry & Lemon Ricotta Pancakes that sounded really good and I thought to myself — why not try it on a flatbread?! I searched Google for a bit trying to find a recipe and guess what? I never found one, so here we are, watching me experiment in my kitchen.
Ingredients
1 pre-prepared flatbread, plain and unseasoned (I use Stonefire Artisan Flatbread)
1 16 oz tub of ricotta cheese
Zest of 1 lemon
1/2 small package of blueberries
1/2 cup sliced almonds
Mint, finely chopped as garnish
1 Tbsp sweetener of your choice (honey, Splenda, Equal, etc.) — or sweeten to taste, if you want a more dessert-like sweetness
Preparation
1.) Pre-heat oven per your flatbread of choice’s directions.
2.) Mix your lemon zest and sweetener into your tub of ricotta cheese until well-blended.
3.) Spread ricotta mixture onto flatbread, top with blueberries and almonds. (I only ended up using half my ricotta for one flatbread.)
4.) Bake per flatbread package directions.
5.) Remove from oven and sprinkle mint over entirety of the flatbread.
6.) Allow to cool for a few minutes, then enjoy! (Because the juice in the blueberries can be scalding hot when it first comes out of the oven — not that I know this from first-hand experience, mind you…)
That’s pretty much it! A very simple recipe to make snack time easy and not too time-consuming!
My husband and I had the thought that the lemon ricotta would likely do well with other summer berries, like strawberry, blackberry, or raspberry. We could also take it the savory route by not adding any sweetener and using more savory herbs instead. It seems like it could be pretty versatile!
If you try it out for yourself, please leave a comment and tell us how it did for you!
