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Test Kitchen Approved

Black Garlic Flatbread with Whipped Ricotta

Recipe By Michael Kimball, Savory Spice Test Kitchen

Yields

4 flatbreads

Prep Time

3 Minutes

Cooking Time

12 Minutes

Recipe By Michael Kimball, Savory Spice Test Kitchen

Creamy ricotta, sweet caramelized shallots, and tangy Black Garlic Salt make this simple flatbread a superb side.

Ingredients

1 cup ricotta cheese

2 Tbsp. olive oil

1/2 cup unsalted butter, room temperature



4 shallots, thinly sliced into rings

4 pieces naan

Chopped parsley, to garnish

1/2 cup diced green tomatoes, to garnish

Savory Spice ingredients in this recipe

Directions

Step 1: Prepare toppings

Preheat oven to 450 degrees. Line a baking sheet with aluminum foil. In a small food processor, blend ricotta and olive oil until smooth and airy. Set aside. In a small bowl, mix butter, Honey Powder, and Black Garlic Salt until smooth. In a medium pan over medium heat, melt 2 Tbsp. of the butter mixture. Add shallot and cook, stirring occasionally, for 3 to 4 min. until caramelized. Set aside.

Step 2: Assemble flatbread

Lightly spread butter mixture on one side of each piece of naan and place on baking sheet, buttered side up. Bake for 4 to 5 min. until heated through. Spread with whipped ricotta, top with reserved shallot, and sprinkle with parsley, green tomatoes, and Black Garlic Salt to taste.