Herbed Ricotta on Warm Flatbread with Honey

Warm olive-oil toasted flatbread topped with fresh ricotta mixed with mint, parsley, and oregano, sweetened with honey. As Broth Behind the Marble remembers, Pompeii ate standing up at thermopolia counters long before the mountain spoke.

Serves 4

Estimate for one serving

• 360 cal
• 6.4g protein
• 20g carbs
• 4.2g fat
• 2g fiber

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Ingredients

• 4 pieces soft wheat flatbread
• 1.5 cups fresh ricotta cheese
• 0.25 cup chopped fresh parsley
• 2 tbsp chopped fresh mint
• 1 tsp dried oregano
• 3 tbsp olive oil
• 3 tbsp honey
• 0.5 tsp salt

Instructions

1. 1Warm a skillet over medium heat and brush each flatbread lightly with olive oil.
2. 2Toast the flatbreads in the skillet for 2 minutes per side until golden and pliable.
3. 3Mix the ricotta with chopped parsley, mint, oregano, remaining olive oil and salt until well combined.
4. 4Spread the herbed ricotta generously over each warm flatbread.
5. 5Drizzle with honey and serve immediately.