Grilled Plum and Ricotta Flatbreads with Charred Onion and Arugula

Take advantage of summer’s stone fruit bounty with these sweet and savory flatbreads. Juicy plums are seared until caramelized, then paired with creamy ricotta, charred red onion and peppery arugula on a crispy golden crust.

Each bite balances sweetness from honey and plums with tangy cheese and balsamic vinegar. Perfect for a weekend brunch or a quick weekday treat, these flatbreads come together in under 30 minutes with minimal fuss.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 Red OnionView ingredient guideLike ingredientDislike ingredient

2 PlumView ingredient guideLike ingredientDislike ingredient

2 FlatbreadsView ingredient guideLike ingredientDislike ingredient

2 ArugulaView ingredient guideLike ingredientDislike ingredient

1 Aged Pomegranate Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

4 Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

1 AlmondsView ingredient guideLike ingredientDislike ingredient

0.5 HoneyView ingredient guideLike ingredientDislike ingredient

5 Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat broiler or grill to high. Halve and peel the onion, then cut into ½-inch-thick wedges. Halve and pit the plums. If broiling, toss onion with a drizzle of olive oil and a pinch of salt and pepper on a baking sheet.
2. Broil onion until softened and lightly charred, 8-10 minutes, tossing halfway. Meanwhile, heat a large pan over medium-high heat. Add plums cut-side down and cook until lightly charred, 2-3 minutes.
3. Remove onion from sheet and set aside. Rub flatbreads with a large drizzle of olive oil and place on the same sheet. Broil until crisp and golden brown, 2-3 minutes per side.
4. In a large bowl, toss arugula with 1 tablespoon aged pomegranate balsamic vinegar and a large drizzle of olive oil. Season with salt, pepper and more vinegar to taste.
5. Cut plums into thin wedges. Spread flatbreads with ricotta, then top with plums, onion and almonds. Drizzle with honey to taste. Season with salt and pepper. Scatter with a small handful of arugula.
6. Cut flatbreads into slices. Divide between plates and serve with any remaining arugula on the side.

Recipe Tips

FAQ

Can I use a different stone fruit?

Yes, peaches or nectarines work well in place of plums.

What if I don't have pomegranate balsamic vinegar?

Substitute with regular balsamic vinegar mixed with a splash of pomegranate juice or a pinch of sugar.

Can I make this dairy-free?

Use a dairy-free ricotta alternative or omit the ricotta and add extra arugula and almonds.