White bean and ricotta flatbreads with basil
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.
- 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
Cook the onions
- Peel and thinly slice the onions.
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.
Make the basil vinaigrette
- Pick the basil leaves from the stems and finely chop the leaves. Discard the stems.
Bake the flatbreads
Calories: 640, Protein: 29 g, Fiber: 10 g, Total Fat: 28 g, Monounsaturated Fat: 13 g, Polyunsaturated Fat: 2 g, Saturated Fat: 9 g, Cholesterol: 44 mg, Sodium: 1020 mg, Carbohydrates: 69 g, Added Sugar: 0 g.
Contains: Milk, Tree Nuts, Wheat