Name: Ricotta Flatbread with Roast Strawberries, Prosciutto & Arugula Salad
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby arugula; 6 flatbreads or naan; 1 ½ lemons; 6 slices prosciutto; 1 ½ (425 g) pkgs ricotta cheese; 1 shallot; 1 ½ (454 g) pkgs strawberries; black pepper; extra virgin olive oil; honey; salt

Ricotta Flatbread with Roast Strawberries, Prosciutto & Arugula SaladRicotta Flatbread with Roast Strawberries, Prosciutto & Arugula Salad — a 45-minute dinner recipe with 11 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby arugula

6 flatbreads or naan

1 ½ lemons

6 slices prosciutto

1 ½ (425 g) pkgs ricotta cheese

1 shallot

1 ½ (454 g) pkgs strawberries

black pepper

extra virgin olive oil

honey

salt

Instructions

Preheat oven to 190°C (375°F). Place oven racks in the upper, middle, and lower positions.

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Trim and quarter strawberries lengthwise. Transfer to a large baking dish and spread out in an even layer. Drizzle with honey, then season with salt and pepper.

Place baking dish on the upper rack of the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until strawberries are soft, about 25 minutes. Remove from oven and set aside to cool slightly.

Meanwhile, zest lemons into a medium bowl. Add ricotta, salt, and pepper, then stir to combine; set aside. (Reserve lemons for later use.)

When the strawberries have about 10 minutes left, divide flatbreads between two baking sheet pans. Place on the middle and lower racks and bake, flipping halfway through, until slightly crispy, 8-10 minutes. Remove from oven and set aside.

Meanwhile, peel and mince shallot. Place in a large bowl.

Juice reserved lemons into the bowl with the shallot. Add oil, salt, and pepper, then whisk to combine the dressing.

Add arugula to the bowl with the dressing and toss to coat. Set aside.

Chop (or tear) prosciutto into bite-sized pieces.

Spread the lemon ricotta over each flatbread, then top with roasted strawberries and prosciutto. Cut flatbreads into wedges.

To serve, divide flatbreads and salad between plates. Enjoy!

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