Sweet and Savory Breakfast Plum Flatbreads

🥘 Ingredients

• aged pomegranate balsamic vinegar (1 TBSP, we sent more)
  2 unit
• almonds
  2 unit
• arugula
  4 unit
• flatbreads
  4 unit
• honey (to taste—you may not use all of it)
  1 unit
• olive oil
  3.333 tbsp
• pepper
• plum
  4 unit
• red onion
  2 unit
• ricotta cheese
  8 oz
• salt

🍳 Cookware

• baking sheet
• large pan
• large bowl

1. 

   1

   Wash and dry all produce. Preheat broiler or grill to high. Halve and peel red onion , then cut into ½-inch-thick wedges. Halve and pit plum . If broiling, toss onion, a drizzle of olive oil , and a pinch of salt and pepper on a baking sheet .

   red onion: 2 unit, plum: 4 unit, olive oil: 3.333 tbsp, salt, pepper
2. 

   2

   Broil onion until softened and lightly charred, ⏱️ 8-10 minutes , tossing halfway. Heat a large pan over medium-high heat. Add plums cut-side down and cook until lightly charred, ⏱️ 2-3 minutes . TIP: See Start Strong section for alternate grilling instructions.
3. 

   3

   Remove onion from sheet once softened and set aside. Rub flatbreads with a large drizzle of olive oil and add to same sheet. Broil until crisp and golden brown, ⏱️ 2-3 minutes per side. TIP: See Start Strong section for alternate grilling instructions.

   flatbreads: 4 unit
4. 

   4

   In a large bowl , toss arugula , aged pomegranate balsamic vinegar , and a large drizzle of olive oil. Season with salt, pepper, and more vinegar to taste.

   arugula: 4 unit, aged pomegranate balsamic vinegar: 2 unit (1 TBSP, we sent more)
5. 

   5

   Cut plums into thin wedges. Spread flatbreads with ricotta cheese , then top with plums, onion, and almonds . Drizzle with honey . Season with salt and pepper. Scatter with a small handful of arugula.

   ricotta cheese: 8 oz, almonds: 2 unit, honey: 1 unit (to taste—you may not use all of it)
6. 

   6

   Cut flatbreads into slices. Divide between plates and serve with any remaining arugula to the side.