Chef Necole Hines presents a delightful recipe for Plantain, Blueberry & Arugula Flatbread. This seasonal recipe combines the sweetness of ripe plantains and blueberries with creamy ricotta, all on a crispy flatbread, making it a quick and easy vegetarian option for any occasion.
Plantain, Blueberry & Arugula Flatbread
Ingredients:
- 2 ripe plantains
- Vegetable oil, for frying
- 1 flatbread or pizza crust
- 1/2 cup ricotta cheese
- 1/4 cup crumbled feta cheese
- 1/4 cup thinly sliced red onions
- Pinch of red chili pepper flakes
- Fresh basil leaves, torn
- Pinch of cayenne pepper
- 1/2 cup fresh blueberries
- Handful of arugula
- Blueberry honey, for drizzling
Directions:
1. Preheat the oven to 400°F (200°C).
2. Peel the plantains and cut them into diagonal slices, about 1/4 inch thick.
3. Heat vegetable oil in a frying pan over medium heat. Once the oil is hot, carefully add the plantain slices in a single layer. Fry them until golden brown and caramelized, turning once to cook both sides evenly. Remove the fried plantains from the pan and place them on a paper towel to drain excess oil.
4. Place the flatbread or pizza crust on a baking sheet.
5. In a small bowl, mix together the ricotta cheese and crumbled feta cheese until well combined. Spread the cheese mixture evenly over the flatbread.
5. Arrange the fried plantains on top of the cheese mixture. Sprinkle the sliced red onions, red chili pepper flakes, torn basil leaves, and a pinch of cayenne pepper over the plantains.
6. Scatter the fresh blueberries over the flatbread.
7. Bake the flatbread in the preheated oven for about 10-12 minutes, or until the blueberries are slightly softened and the flatbread is toasted around the edges.
8. Remove the flatbread from the oven and let it cool slightly. Top it with a handful of arugula and drizzle with blueberry honey.
9. Slice the flatbread into desired portions and serve warm.
