30 Minutes | Serves 1-4
Directions
Whipped Sweet Potato Ricotta:
In a small bowl, combine all ingredients and mix until well combined and fluffy.
Assembly:
Spread sweet potato ricotta over flatbreads. Top with remaining ingredients.
Enjoy immediately.
Ingredients
Flatbread:
| Quantity | Item |
|---|---|
| 2 | Pieces of Flatbread, lightly toasted |
Whipped Sweet Potato Ricotta:
| Quantity | Item |
|---|---|
| 1 | Sweet Potato, baked, steamed, or boiled and mashed |
| ¼ Cup of | Ricotta Cheese |
| Heavy Pinch of | Salt |
| Pinch of | Nutmeg |
Topping:
| Quantity | Item |
|---|---|
| 8 Slices of | Prosciutto |
| 1 | Pear, thinly sliced |
| ¼ Cup of | Goat Cheese, crumbled |
| 1 | Shallot, peeled & thinly sliced |
| Salt & Pepper, to taste | |
| 2 Tbsp of | Honey |
| ¼ Cup of | Chopped Walnuts, toasted |
| 1 Cup of | GoodLeaf Micro Arugula |
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