Crispy Prosciutto and Ricotta Flatbreads with Peach Jam and Arugula Salad

These crispy flatbreads are the perfect quick dinner when you’re craving something savory, sweet and a little spicy. Topped with creamy ricotta, paper-thin prosciutto and a drizzle of peach jam, they’re finished with a fresh lemony arugula salad and a sprinkle of chili flakes for heat.

Ready in just 20 minutes, this recipe is ideal for busy weeknights. The combination of salty, sweet and peppery flavors will make it a new favorite.

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Ingredients

1 unit Peach JamView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat the broiler to high. Wash and dry the produce. Quarter the lemon.
2. Place the flatbreads dimpled side down on a baking sheet (use two sheets if making 4 servings). Rub the tops with a drizzle of olive oil and season with salt and pepper. Toast on the top rack until golden brown and crisp, 3-5 minutes. For 4 servings, toast on top and middle racks, swapping halfway through.
3. While the flatbreads toast, combine the arugula, 2 teaspoons olive oil (4 for 4 servings), a pinch of salt, pepper and as much lemon juice as you like in a large bowl. Set aside.
4. Remove the baking sheet from the oven. Carefully flip the flatbreads dimpled side up and spread evenly with ricotta. Divide the prosciutto between the flatbreads. Return to the top rack and bake until the prosciutto crisps and the edges are golden brown, 5-6 minutes. For 4 servings, bake on top and middle racks, swapping halfway through. Watch carefully to avoid burning.
5. Slice the flatbreads into pieces. Divide between plates and top with the arugula salad. Drizzle with peach jam and sprinkle with chili flakes to taste. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of flatbread?

Yes, you can substitute with naan, pita or any thin flatbread. Adjust toasting time as needed.

What can I substitute for peach jam?

Apricot jam, fig jam or honey work well as substitutes.

Can I make this recipe ahead of time?

The flatbreads are best enjoyed fresh and crispy. You can prep the arugula salad in advance, but assemble just before serving.