Ingredients
1 cup ricotta
2 tbsp olive oil
½ cup unsalted butter, room temp
1 tsp soutie black garlic salt, more to sprinkle
1 tbsp honey
4 shallots, thinly sliced into rings
4 pieces of naan
chopped parsley to garnish
½ cup diced tomatoes to garnish
Method
prepare toppings, preheat oven to 250 c/ 480 f and line a baking sheet with foil
in a small processor blend ricotta and olive oil until smooth and airy
set aside in a small bowl, mix butter, black garlic salt, and honey until smooth
in a small pot on medium heat, melt 2 tbsp of the butter mixture
add shallots and cook, stirring occasionally for 3-4 mins until caramelised. set aside
to assemble the flatbread, lightly spread butter mixture on one side of each piece of naan and place on the baking sheet, buttered side up
bake for 4-5 mins until heated through
spread with whipped ricotta, add toppings and garnish with soutie black garlic salt
pairs nicely with…soutie black garlic salt
