Growing Chefs! Ontario Plum Flatbread

Plum Flatbread

This sweet and savoury flatbread resembles a mini pizza with a ton of fresh late summer flavours!”
Serves 4
4 whole wheat naan flatbreads8 yellow plums2 shallots, sliced1/2 cup honey1/2 bunch rosemary1 cup ricotta1/4 cup olive oil1/2 cup basil1 cup arugula Salt Pepper
Cutting boardParing knifeMeasuring cupsMeasuring spoonsMedium potMixing bowls of various sizesBaking sheet lined with parchmentTasting spoonsDish towels

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Begin by removing the pits from the plums. Cut a ring on the outside of the plum, then twist it in half and remove the pit. Cut the plum into small wedges.

Put the honey and rosemary in a medium pot over medium heat and just bring to a boil. Once the mixture has boiled, turn off heat and let cool.

Pick the basil leaves off the stem, and slice the leaves thinly.

Remove the root from the shallots then cut in half. Place the flat side of the shallot down on the cutting board and slice thinly.

Preheat the oven to 400°F.

Get Cooking!

Lay the naan flatbreads on parchment lined baking sheets. Begin by putting small dots or spreading the ricotta across the naan. Top this with plum wedges, sliced shallot and season with salt and pepper. Drizzle with the rosemary infused honey.

Bake in the preheated oven for 10 – 15 minutes until crisp and golden, and the cheese has melted.

Top with arugula and basil as soon as it comes out of the oven. Slice and serve warm.