White bean and ricotta flatbreads with basil
Vegetarian, Soy Free
2 Servings, 640 Calories/Serving
These dreamy flatbreads are slathered in a high-protein combo of white beans mashed with creamy ricotta cheese. They’re drizzled with a basil vinaigrette for maximum summer flavor. A satisfying supper for two—or a casual dinner party appetizer.
2 yellow onions
1½ cups white beans
1-2 garlic cloves
½ cup fresh ricotta
2 whole-wheat flatbreads
½ ounce pine nuts
2 ounces baby greens
1. Cook the onions
Heat the oven to 375°F.
- Peel and thinly slice the onions.
In a pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the onions, season with salt, and cook, stirring occasionally, until tender and browned, 16 to 18 minutes. While the onions cook, prepare the spread.
2. Make the white bean-ricotta spread
- Rinse the white beans.
- Zest and juice the lemon.
- Coarsely chop thyme leaves; discard the stems.
- Finely chop the garlic.
In a mixing bowl, combine the white beans, lemon zest, thyme, garlic, and ricotta with 1 to 2 teaspoons oil. Mash with a fork to make a coarse paste. Season to taste with salt and pepper.
3. Make the basil vinaigrette
- Pick the basil leaves from the stems and finely chop the leaves. Discard the stems.
In a small bowl, combine the basil, 2 tablespoons lemon juice, and 2 tablespoons oil. Season to taste with salt and pepper.
4. Bake the flatbreads
Arrange the flatbreads on a sheet pan. Spread the ricotta-bean mixture in an even layer on top, almost to the edges. Top with the onions and pine nuts, and drizzle with half the basil vinaigrette. Bake until well browned, 8 to 10 minutes.
Toss the mixed greens with the remaining basil vinaigrette. Cut the baked flatbreads into squares, top with the mixed greens, and serve warm.
Nutrition per serving: Calories: 640, Protein: 29 g, Total Fat: 28 g, Monounsaturated Fat: 13 g, Polyunsaturated Fat: 2 g, Saturated Fat: 9 g, Cholesterol: 44 mg, Carbohydrates: 69 g, Fiber: 10 g, Added Sugar: 0 g, Sodium: 1020 mg
Contains: milk, wheat, tree nuts
**Recipe and photo from Sun Basket
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