Prosciutto & Ricotta Flatbreads

🥘 Ingredients

• arugula
  2 c
• black pepper
  1 tsp
• chili flakes
  1 tsp
• flatbreads
  2 unit
• lemon
  1 unit
• olive oil
  1 tbsp
• peach jam
  2 tbsp
• prosciutto
  2 oz
• ricotta cheese
  ½ cup
• salt
  1 tsp

🍳 Cookware

• baking sheet

1. 

   1

   Adjust rack to top position and heat broiler to high. Wash and dry produce.
2. 

   2

   Place flatbreads dimpled sides down on a baking sheet . Rub tops with a drizzle of olive oil ; season with salt and black pepper . Toast on top rack until golden brown and crisp ⏱️ 3-5 minutes .

   flatbreads: 2 unit, olive oil: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Once flatbreads are toasted, remove sheet from oven. Carefully flip flatbreads dimpled sides up; evenly spread with ricotta cheese . Divide prosciutto between flatbreads.

   ricotta cheese: ½ cup, prosciutto: 2 oz
4. 

   4

   Slice flatbreads into pieces. Arrange arugula on a plate, drizzle with lemon juice, and top flatbreads with arugula, peach jam , and chili flakes .

   arugula: 2 c, lemon: 1 unit, peach jam: 2 tbsp, chili flakes: 1 tsp