Description
These Delicious Spring Flatbreads with Feta offer a fresh and flavorful Mediterranean-inspired meal perfect for a light lunch or appetizer. Featuring tender asparagus, peas, creamy ricotta, and tangy feta cheese on crispy baked flatbreads, they are easy to prepare and customizable with your favorite spring vegetables and herbs.
Ingredients
Scale
Flatbreads
- 2 store-bought flatbreads or naan
- 1 tablespoon olive oil
Cheese Toppings
- ½ cup crumbled feta cheese
- ½ cup ricotta cheese
Vegetables
- 1 cup asparagus, trimmed and chopped
- ½ cup peas, fresh or thawed if frozen
Flavorings & Herbs
- 1 clove garlic, minced
- 1 teaspoon lemon zest
- Salt and black pepper to taste
- 2 tablespoons chopped fresh mint or basil
- Optional: red pepper flakes or honey for drizzling
Instructions
- Preheat Oven and Prepare Flatbreads: Preheat your oven to 400°F (200°C). Place the store-bought flatbreads or naan on a baking sheet and brush each lightly with olive oil to help them crisp and brown nicely.
- Make Ricotta Mixture: In a small bowl, combine the ricotta cheese with minced garlic, lemon zest, and add a pinch of salt and black pepper. Mix well until smooth and flavorful. Spread this ricotta mixture evenly over each flatbread to create a creamy base.
- Add Vegetables and Feta: Generously top the ricotta-covered flatbreads with chopped asparagus and peas. Then sprinkle crumbled feta cheese evenly over the vegetables, adding a salty tang that complements the spring produce.
- Bake the Flatbreads: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the flatbreads’ edges turn golden brown and the vegetables are tender but still vibrant.
- Finish and Serve: Remove the flatbreads from the oven and sprinkle with fresh chopped mint or basil for a fragrant finish. Optionally, add a pinch of red pepper flakes if you like heat or a drizzle of honey for a touch of sweetness. Slice and serve warm.
Notes
- Feel free to customize these flatbreads by adding other spring vegetables like artichokes, arugula, or sliced radishes for varied textures and flavors.
- This recipe works well as a light lunch, shared appetizer, or elegant starter for spring gatherings.
