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Hot Honey Brussels & Lemon Ricotta Flatbread Recipe

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This recipe for Hot Honey Brussels & Lemon Ricotta Flatbread is from The Gerstner/Robbins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Flatbread for 4 people
8 oz. Ricotta Cheese
16 oz. Brussel Sprouts
2 tsp Italian Seasoning
3/4 oz. Mike's Hot Honey (or to taste)
2 lemons
1/2 C. Paresan Cheese
1 C. Italian Cheese Blend
Olive Oil
Salt
Pepper
Directions:
Directions:
Adjust rack in oven to top rack and preheat to 450º. Trim and halve brussel sprouts lengthwise, and then cut thinly crosswise into shreds. Heat a drizzle of oil in large pan over medium-high heat, add brussel sprouts. Season with Italian seasoning and a pinch of salt and pepper. Cook until bright green and slighly softened - 5-7 min. While brussel sprouts cook, zest 1 lemon quarter the other lemon. In a small bowl, combine ricotta, half the lemon zest, and 1 Tbsp. olive oil. Season with salt and pepper.

Place flatbreads on baking sheets. Drizzle each with oil. Sprink with salt and pepper. Toast until golden brown 3-5 min.

Carefully spread flatbreads with brussel sprouts. Sprinkle with cheese and half the Parmesan. Bake until cheese is melted and bread is crispy - 4-6 min.

Slice flatbreads into pieces. Drizzle with hot honey and remaining Parmesan and lemon zest. Serve with lemon wedges.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20-25 min.

 

 

 

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