Recipe: Herby Lemon Ricotta Flatbread

• 1 Naan flatbread (I always get mine at Aldi)
• 3 Tbsp Stock Market Lemon Extra Virgin Olive Oil
• 1 Tbsp fresh lemon zest
• 1 garlic clove, minced
• 1 tsp fresh thyme leaves
• 1 shallot, finely diced
• 1/4 cup freshly grated mozzarella cheese
• 1/2 cup Shaved Parmesan cheese (plus a little more for finishing)
• 1/2 cup whole milk ricotta
• Finch & Fennel The Original Blend seasoning, to taste
• 1 8oz ball of burrata cheese, torn apart
• 1 lemon, VERY thinly sliced (seeds removed)
• Jacobsen’s Himalayan Sea Salt, to taste
• Jacobsen’s freshly ground black pepper, to taste
• Mike’s Hot Honey, for finishing
• 1 handful of fresh basil, roughly chopped
• Stock Market Sicilian Lemon White Balsamic Vinegar, for finishing

Directions

Preheat oven to 400 degrees.

In a small bowl, combine the Stock Market Lemon Extra Virgin Olive Oil, minced garlic, lemon zest, thyme leaves, chopped shallot, Jacobsen’s Himalayan Sea Salt, and Jacobsen’s freshly ground black pepper; spread out over the flatbread. Sprinkle the grated mozzarella cheese, shaved parmesan cheese, dollops of ricotta, and pieces of the burrata ball over the top. Arrange the thinly sliced lemons evenly on the prepared flatbread; dust the top with a little Finch & Fennel The Original Blend seasoning blend.

Bake for about 10-15 minutes (or until cheese starts to brown). Remove from oven and scatter the chopped basil over the flatbread. Drizzle with Mike’s Hot Honey (if desired) and season with Jacobsen’s Himalayan Sea Salt & freshly ground black pepper as desired. Drizzle with Sicilian Lemon White Balsamic Vinegar.

Enjoy!