Ricotta and Mushroom Flatbreads
with Chives
We're bringing the flavours of fall in Tuscany to life on flatbreads! Savoury mushrooms, fresh chives and creamy ricotta deliver cozy flavours.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Ricotta Cheese
(Contains Milk)
2 unit(s)
Flatbread
(Contains Milk, Soy, Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
200 g
Mixed Mushrooms
1 unit(s)
Tomato
1 unit(s)
Yellow Onion
56 g
Arugula and Spinach Mix
7 g
Chives
2 tbsp
Balsamic Glaze
(Contains Sulphites)
1 tsp
Garlic Salt
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Thinly slice button and cremini mushrooms. Cut or tear oyster mushrooms lengthwise into 1/2-inch slices. Add all mushrooms and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with half the garlic salt and pepper, then toss to combine.Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 9-12 min.
Peel, then cut onion into 1/4-inch slices. Heat a large non-stick pan over medium heat.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook, stirring occasionally, until slightly softened, 3-4 min.Add 2 tbsp (4 tbsp) water and 1/2 tbsp (1 tbsp) balsamic glaze, then season with salt. Cook, stirring occasionally, until dark golden-brown, 4-6 min. Remove from heat, then set aside.
Thinly slice chives.Directly in the container, season ricotta with remaining garlic salt and pepper, then stir to coat. Arrange flatbreads on another parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.)Toast in the top of the oven until warmed through, 2-3 min. (NOTE: For 4 ppl, toast in the top and bottom of the oven.) Remove from the oven, then set aside until mushrooms are ready.
When mushrooms are done, flip flatbreads, then brush tops of flatbreads with 1/2 tbsp (1 tbsp) oil.Spread seasoned ricotta evenly over flatbreads. Top with caramelized onions, roasted mushrooms and Parmesan.Bake assembled flatbreads in the top of the oven until Parmesan melts and ricotta is heated through, 3-4 min. (NOTE: For 4 ppl, bake in the top and middle of the oven.)
Meanwhile, cut tomato into 1/2-inch pieces.Add 1/2 tbsp (1 tbsp) balsamic glaze and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine. Add tomatoes, arugula and spinach mix and half the chives. Just before serving, toss to combine.
Cut flatbreads into wedges, then divide between plates. Drizzle with remaining balsamic glaze, then sprinkle remaining chives over top. Serve salad alongside.
