Hot Honey Brussels & Ricotta Flatbreads Recipe
Indian cuisine · 450 calories
About this recipe
Hot Honey Brussels & Ricotta Flatbreads are a perfect option combining sweet, spicy, and creamy flavors. This vegetarian recipe features crispy flatbreads topped with caramelized Brussels sprouts, dollops of creamy ricotta, and a drizzle of spiced hot honey for a delightful fusion of taste and texture. The dish is inspired by Indian flavors and is ideal for a united family to enjoy together. Each bite offers a harmonious blend of sweetness and spice, making it an irresistible treat for a special occasion.
Ingredients
- 250 ml Olive Oil
- - Ricotta Cheese
- 100 g Coriander Leaves
- 60G Primi Piatti Red Chilli Flakes
- 100 g Hing Khoda
- 50 g Honey
- 100 g Salt
- 20 g Turmeric Powder
- 5 Kg Khapli Gehu Atta Wheat Atta 5 Kg
Instructions
- 1. Preheat the oven to 200°C and line a baking tray with parchment paper.
- 2. Heat olive oil in a pan over medium heat. Add mustard seeds and hing, allowing them to sizzle. Stir in the turmeric powder, then add the sliced Brussels sprouts. Sprinkle with salt and sauté for 5-7 minutes until golden and slightly caramelized.
- 3. Prepare the hot honey by mixing honey with red chili flakes in a small bowl. Set aside.
- 4. Place the flatbreads on the baking tray. Spread a layer of ricotta cheese evenly across each flatbread, then top with the sautéed Brussels sprouts.
- 5. Bake the flatbreads in the preheated oven for 8-10 minutes until the edges are crisp and the ricotta is slightly melted.
- 6. Remove the flatbreads from the oven and drizzle generously with the prepared hot honey. Garnish with fresh coriander leaves.
- 7. Slice into portions and serve warm as a delightful dessert.