Charred fennel and white bean flatbread with ricotta and arugula pesto

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Easy Prep

Charred fennel and white bean flatbread with ricotta and arugula pesto

Vegetarian, Family-Friendly, Soy-Free

2 Servings, 600 Calories/Serving

20–35 Minutes

You can serve this ricotta-topped flatbread as a hearty vegetarian dinner for two or cut it into smaller slices for an easy hors d'oeuvre.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic fennel bulb (about 6 ounces)
  • ¼ pound roasted red peppers
  • 1 wedge preserved lemon
  • 1 cup cooked white beans
  • 1 large whole grain naan flatbread
  • 1 tablespoon sherry vinegar
  • ½ cup fresh ricotta
  • 3 ounces organic mixed greens or other leafy greens
  • Sun Basket arugula pesto (EVOO - arugula - walnuts - Parmesan - fresh garlic - kosher salt - black pepper)

Nutrition per serving

Calories: 600, Protein: 20g (40% DV), Fiber: 8g (32% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 4g, Saturated Fat: 8g (40% DV), Cholesterol: 40mg (13% DV), Sodium: 1240mg (52% DV), Carbohydrates: 57g (19% DV), Total Sugars: 9g, Added Sugars: (roasted red peppers and flatbread contain added sugars): 2g (4% DV).
Contains: Milk, Tree Nuts, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the ingredients; toast the flatbread

Heat the oven to 400°F.
  • Cut the fennel lengthwise into quarters and cut away the core; cut the quarters lengthwise into ¼-inch-thick slices.
  • Scrape off any seeds from the roasted red peppers; coarsely chop any large pieces.
  • Remove any pulp from the preserved lemon; finely chop the peel.
  • Rinse the white beans.
On a sheet pan, place the flatbread and brush the top lightly with oil. Bake until lightly crisped, 3 to 5 minutes. Remove from the oven.
While the flatbread toasts, char the fennel and assemble the white bean mixture.

2

Cook the fennel; make the bean mixture

  • Measure 1 teaspoon [2 tsp] sherry vinegar; save the rest for the salad.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the fennel, season with salt and pepper, and cook, stirring once, until starting to soften and lightly brown, 3 to 5 minutes. Transfer to a plate.
In a medium bowl, stir together the roasted red peppers, preserved lemon, beans, and 1 teaspoon [2 tsp] sherry vinegar; season to taste with salt and pepper.

3

Assemble and bake the flatbread

Spread the ricotta evenly over the flatbread, leaving a ½-inch border around the edges. Top with the fennel and half the white bean mixture. Bake until the flatbread is crisp, 8 to 10 minutes. Transfer to a cutting board and cut into wedges.
While the flatbread bakes, finish the white bean salad.

4

Toss the white bean salad

To the bowl with the remaining white bean mixture, add the mixed greens, remaining sherry vinegar, and 1 teaspoon [2 tsp] oil and toss to combine; season to taste with salt and pepper.

Serve

Transfer the flatbread to individual plates and dollop with the arugula pesto. Serve with the white bean salad.
Kids Can!
  • Rinse the beans.
  • Make the bean mixture.
  • Help assemble the flatbread.
  • Toss the white bean salad.
  • Dollop the pesto.