White bean and ricotta flatbreads with basil

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

White bean and ricotta flatbreads with basil

Soy-Free, Vegetarian, Protein Plus

2 Servings, 640 Calories/Serving

40 Minutes

These dreamy flatbreads are slathered in a high-protein combo of white beans mashed with creamy ricotta cheese. They’re drizzled with a basil vinaigrette for maximum summer flavor. A satisfying supper for two—or a casual dinner party appetizer.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
  • 2 yellow onions
  • 1½ cups white beans
  • 1 lemon
  • Fresh thyme
  • 1-2 garlic cloves
  • ½ cup fresh ricotta
  • Fresh basil
  • 2 whole-wheat flatbreads
  • ½ ounce pine nuts
  • 2 ounces baby greens

Nutrition per serving

Calories 640, Total Fat 28g (36% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 44mg (15% DV), Sodium 1020mg (44% DV), Total Carb. 69g (25% DV), Fiber 10g (36% DV), Protein 29g
Contains: Milk, Tree Nuts, Wheat

Instructions

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

Wash produce before use

1

Cook the onions

Heat the oven to 375°F.
  • Peel and thinly slice the onions.
In a pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the onions, season with salt, and cook, stirring occasionally, until tender and browned, 16 to 18 minutes. While the onions cook, prepare the spread.

2

Make the white bean-ricotta spread

  • Rinse the white beans.
  • Zest and juice the lemon.
  • Coarsely chop thyme leaves; discard the stems.
  • Finely chop the garlic.
In a mixing bowl, combine the white beans, lemon zest, thyme, garlic, and ricotta with 1 to 2 teaspoons oil. Mash with a fork to make a coarse paste. Season to taste with salt and pepper.

3

Make the basil vinaigrette

  • Pick the basil leaves from the stems and finely chop the leaves. Discard the stems.
In a small bowl, combine the basil, 2 tablespoons lemon juice, and 2 tablespoons oil. Season to taste with salt and pepper.

4

Bake the flatbreads

Arrange the flatbreads on a sheet pan. Spread the ricotta-bean mixture in an even layer on top, almost to the edges. Top with the onions and pine nuts, and drizzle with half the basil vinaigrette. Bake until well browned, 8 to 10 minutes.

Serve

Toss the mixed greens with the remaining basil vinaigrette. Cut the baked flatbreads into squares, top with the mixed greens, and serve warm.