Flatbread With Ricotta, Prosciutto & Snap Peas

111 faves
More from this source
Bijouxs
Nutrition per serving    (USDA % daily values)
CAL
513
FAT
114%
CHOL
38%
SOD
34%
Uploaded by: Bijouxs

Comments

Add a comment

Ingredients for 2 servings

4 ounces sugar snap peas, split lengthwise

2 cups baby arugula

3 tablespoons each fresh mint & basil leaves

2 tablespoons olive oil

2 tablespoons fresh lemon juice

salt & freshly ground black pepper

One 9 x 12 inch lavash flatbread

Additional olive oil to brush lavash bread

1 cup fresh ricotta cheese

1 ounce (about 3-4) thin sliced prosciutto

Flaked sea salt (such as Maldon)

Freshly ground black pepper

You might also like

Grilled Zucchini And Ricotta Flatbread
Bon Appetit
Sweet Potato, Ricotta, And Arugula Flatbread
The Kitchn
Leek, Ricotta, & Lemon Flatbread
The Kitchn
Sweet Potato, Ricotta & Arugula Flatbread
The Kitchn
Quattro Formaggi Flatbread
How Sweet It Is
30 Minute Cheesy Artichoke Skillet Flatbread
How Sweet It Is
Todd's Naan Flat Bread Arugula And Artichoke Pizza
The Dr. Oz Show
Leek, Ricotta, And Lemon Zest Flatbread
The Kitchn
Flatbread Lasagna
Food & Wine
Asparagus And Ricotta Flatbread
Bon Appetit