Crispy Flatbreads with Prosciutto, Ricotta and Peach Jam

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

Ready in just 20 minutes, this recipe is ideal for busy weeknights. The combination of salty prosciutto, creamy cheese and sweet jam is balanced by the peppery arugula and fresh lemon. A sprinkle of chili flakes adds a gentle kick that ties everything together.

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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

8 ounce AsparagusView 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 rack to top position and heat broiler to high. Wash and dry produce. Quarter lemon.
2. Place flatbreads, dimpled sides down, on a baking sheet. Rub tops with a drizzle of olive oil; season with salt and pepper. Toast on top rack until golden brown and crisp, 3-5 minutes.
3. While flatbreads toast, in a large bowl, combine arugula, 2 tsp olive oil, a pinch of salt, pepper and as much lemon juice as you like. Set aside.
4. Once flatbreads are toasted, remove sheet from oven. Carefully flip flatbreads, dimpled sides up; evenly spread with ricotta. Divide prosciutto between flatbreads.
5. Return to top rack and bake until prosciutto crisps and flatbread edges are golden brown, 5-6 minutes. Watch carefully to avoid burning.
6. Slice flatbreads into pieces. Divide between plates and top with arugula salad. Drizzle with jam and sprinkle with as many chili flakes as you like. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of flatbread?

Yes, any flatbread like naan or pita will work, but adjust toasting time as needed.

Can I substitute the peach jam?

Apricot jam or fig preserves make a great substitute.

How do I store leftovers?

Store components separately; the flatbreads are best enjoyed fresh out of the oven.