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
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.
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
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
Wash produce before use
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