Roasted Carrot & Whipped Ricotta Flatbreads with Pistachio Dust
Roasted Carrot & Whipped Ricotta Flatbreads with Pistachio Dust is a stunning appetizer that combines the sweetness of roasted carrots, the creaminess of ricotta, and the crunch of pistachios, all atop warm flatbreads. This dish not only tantalizes your taste buds but also offers a beautiful presentation that will impress your guests. Perfect for gatherings, it’s easy to prepare and adapt to suit dietary preferences, making it an instant favorite in any culinary repertoire.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 2 (2 flatbreads) 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Ingredients
- 2 large flatbreads (store-bought or homemade)
- 4 medium carrots, peeled and sliced into thin strips
- 1 cup whole milk ricotta cheese
- 1/2 cup unsalted pistachios, finely chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp honey
- Salt and pepper, to taste
- Fresh herbs (like thyme or parsley), for garnish
Instructions
- Preheat your oven to 425°F (220°C). Toss sliced carrots in olive oil, salt, and pepper. Spread on a baking sheet lined with parchment paper and roast for 20-25 minutes until tender.
- In a bowl, combine ricotta cheese with honey and season with salt. Whip until smooth.
- Lay out flatbreads on a serving platter. Spread whipped ricotta evenly on each flatbread.
- Once roasted, arrange carrots atop the ricotta. Sprinkle with chopped pistachios.
- Serve immediately while warm.
Nutrition
- Serving Size: 1 flatbread (150g)
- Calories: 330
- Sugar: 6g
- Sodium: 320mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
Keywords: For a twist, substitute carrots with seasonal veggies like zucchini or beets. Experiment with different cheeses such as goat cheese or feta for varied flavors. Store leftovers in an airtight container in the fridge for up to three days; reheat at 350°F for about 5-10 minutes.