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Raspberry and Ricotta Flatbread Recipe

Jillian - a Food, Folks and Fun original!
  • 30 minutes
  • Serves

INGREDIENTS

1 tbsp

+ more for brushing Pompeian Extra Virgin Olive Oil

1

large yellow onion, ¼-inch diced

1 1/2 tsp

fresh rosemary, chopped

1/4 tsp

fresh ground pepper

2

pre-packaged flatbreads, approximately 10 x 7½-inches each

1/2 cup

whole milk ricotta

salt

1 6 ounce package

fresh raspberries, rinsed and patted dry

2 tbsp

fresh basil leaves, chopped