Summer Peach and Whipped Honey Ricotta Flatbread

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

💡 Tip: Make sure your oven is fully preheated to get the flatbread crisp.

Brush both sides of the flatbreads lightly with olive oil. Place them on the prepared baking sheet and bake for 6 to 8 minutes until they are lightly golden and crisp.

💡 Tip: Keep an eye on them so they do not burn.

While the flatbreads are baking, make the whipped ricotta. In a food processor or using a hand mixer, combine the ricotta cheese, honey, lemon zest, and a pinch of salt. Blend until completely smooth and light.

💡 Tip: Whipping the ricotta adds air and makes the texture incredibly silky.

Remove the flatbreads from the oven and let them cool for 2 to 3 minutes so they don't melt the ricotta immediately. Spread a generous layer of the whipped honey ricotta over each flatbread.

💡 Tip: Leave a small border around the edges for easier handling.

Arrange the fresh peach slices on top of the ricotta. Garnish with torn fresh basil, a sprinkle of flaky sea salt, black pepper, and a final light drizzle of honey just before slicing and serving.

💡 Tip: Serve immediately while the flatbread is warm and the toppings are fresh.