@createaplatewithdina: #ad These Mini Fig & Prosciutto Flatbreads look fancy but take almost no effort, and they’re perfect for any get-together this season. These were made in paid partnership with National Pork Board. Full recipe is below. @Taste What Pork Can Do® — Taste What Pork Can Do! #appetizerideas #flatbreadrecipe #holidayfoodideas #easyappetizer Ingredients: Whipped Ricotta: • 1 cup whole-milk ricotta • 1–2 tbsp olive oil • 1/4 tsp salt • 1/8 tsp black pepper • Zest of 1/2 lemon (no juice, just zest so the ricotta stays thick) Flatbreads: • 6 mini naan flatbreads • 1/2 cup fig jam • 4–5 oz prosciutto • 1 cup arugula • 5 dry figs, sliced (optional garnish) • Balsamic glaze, optional • Fresh cracked black pepper Instructions • In a bowl, mix ricotta, olive oil, salt, pepper, and lemon zest until smooth and creamy. • Lightly toast the mini naan at 375°F for 3–4 minutes. • Spread a layer of whipped ricotta onto each flatbread, then add a thin layer of fig jam. • Add a light layer of arugula over the fig jam. • Tear the prosciutto into smaller pieces and place it on top of the arugula so it stays fully visible. • Garnish with chopped dry figs and drizzle with balsamic glaze if using. • Finish with cracked black pepper and cut each flatbread in half, if desired, right before serving.

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Tuesday 23 December 2025 20:06:22 GMT