Hot Honey Ricotta Flatbread
A quick and easy flatbread topped with creamy ricotta, salty prosciutto, fresh arugula, and a sweet-spicy hot honey drizzle, perfect for a flavorful snack or appetizer.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 1 large store-bought flatbread or naan
- 1 cup ricotta cheese (fresh, full-fat)
- 4–6 thin slices prosciutto, roughly torn
- 1 cup loosely packed arugula, washed and dried
- 2 tablespoons hot honey
- 1 tablespoon extra virgin olive oil
- Zest from half a lemon (optional)
- Freshly cracked black pepper, to taste
- Pinch of sea salt
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, whisk together the ricotta, a drizzle of olive oil, lemon zest, and a pinch of sea salt until creamy and spreadable (about 1-2 minutes).
- Place the flatbread on a baking sheet. Brush or drizzle lightly with olive oil. Spread the ricotta mixture evenly over the flatbread, leaving about a half-inch border around the edges.
- Bake the flatbread for 8-10 minutes until the edges are golden and crispy and the ricotta is warmed slightly.
- Remove from oven. Arrange torn prosciutto slices evenly on top, add a handful of fresh arugula, drizzle hot honey generously over everything, and finish with freshly cracked black pepper. Slice into 6-8 pieces and serve immediately.
Notes
If you prefer prosciutto warmed, add it before baking. Always add arugula last to keep it fresh and crisp. Spread ricotta thinly to avoid sogginess. Drizzle hot honey slowly to balance sweetness and heat. Leftovers can be stored in the fridge for up to 2 days and reheated in the oven at 350°F for 5-7 minutes.
Nutrition
- Serving Size: 1/6 of flatbread
- Calories: 280
- Sugar: 6
- Fat: 18
- Carbohydrates: 18
- Fiber: 2
- Protein: 12
Keywords: hot honey, ricotta, flatbread, prosciutto, arugula, easy snack, appetizer, quick recipe, flavorful bites