Flatbreads topped with vegetables or fruits make a lighter, healthy snack or starter. Chef Wolff contrasts flavors and textures in this vegetarian recipe, with crunchy hazelnuts, juicy grapes and soft ricotta topping naan bread.
1/2 cup red seedless grapes, sliced vertically in half
2 1/4 tsp. honey, divided
Cracked black pepper, to taste
1 sprig fresh rosemary, chopped
1 naan flatbread
2 oz. whole milk dry ricotta
1 1/2 tbsp. chopped hazelnuts
Extra virgin olive oil
1/8 tsp. grated lemon zest
- Preheat convection oven to 425 F. In small bowl, combine sliced grapes, 2 teaspoons honey, black pepper and rosemary; set aside.
- On sheet pan, place naan. Divide ricotta and grape mixture evenly on top. Sprinkle on hazelnuts and drizzle with olive oil.
- Place flatbread in oven; bake 8 to 9 minutes until grapes are roasted and hazelnuts brown slightly.
- To serve, drizzle with remaining 1/4 teaspoon honey and sprinkle with lemon zest.