Kick off your Friendsgiving feast with my irresistible whipped pumpkin-ricotta gluten free flatbreads topped with crispy prosciutto, creamy Gruyère, and a drizzle of hot honey. This savory-sweet appetizer combines fall flavors like pumpkin, nutmeg, and arugula, creating a perfect bite to share with friends. Easy to prepare and packed with flavor, these flatbreads will quickly become a Friendsgiving favorite!
Prep Time: 10 minutes Cook Time: 10 minutes Serves: 6
Ingredients:
3 BFree Foods Pitas
½ cup Ricotta
⅓ cup Pumpkin Puree
1 tbsp Butter, melted
½ tsp Sea Salt
½ tsp Onion Powder
½ tsp Garlic Powder
¼ tsp Nutmeg
4 Slices Prosciutto
½ cup Gruyere, shredded
2 tbsp Hot Honey
½ cup Arugula
Preheat your oven to 450°F.
In a mixing bowl, blend together the ricotta, pumpkin puree, and melted butter until smooth and creamy. Gently fold in the salt, onion powder, garlic powder, and a pinch of nutmeg for a warm, spiced finish.
Heat a pan over medium-high heat and crisp the prosciutto on both sides until it's golden and fragrant. Let it cool slightly, then chop it into bite-sized pieces.
Arrange the pitas on a baking sheet. Spread a third of the pumpkin-ricotta mixture over each pita, then sprinkle with the crispy prosciutto and a generous layer of shredded Gruyère. Add a light dusting of nutmeg for an extra hint of warmth.
Bake for 10-12 minutes, or until the cheese starts to bubble and turn golden brown.
Slice each pita into strips with a pizza cutter, then drizzle with hot honey and finish with a handful of fresh arugula. Serve and enjoy!
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