On a trip to visit my sister in Atlanta a few years back we had brunch at this amazing little restaurant in the Buckhead District. It was probably the most entertaining brunch I have had in quite a while. Our waiter was so friendly and chatty while surly and funny all at the same time. Along with the service the food was amazing and fresh with locally sourced ingredients.
Amidst the various sweet and savory breakfast options one dish really caught my eye and intrigued me. It was a breakfast flatbread using prosciutto, a poached egg and ricotta. Completely curious as to how these ingredients were going to taste together, I had to order it!
Sitting on the outside patio soaking up the springtime southern sun I was so glad I did. I savored every delicious little bite.
I have recreated this dish several times and definitely is a nice simple light dinner option. You can choose to top with a poached egg for added protein or serve as a nice appetizer without. This flatbread combo is so versatile if you don’t like a certain ingredient, change it up. Don’t like Prosciutto, use Salami. The options are limitless. I added the balsamic reduction to my version and it amped up the savory flavor.
Ingredients:
- 4 mini Naan Flatbreads
- 12 Ounces Low fat Ricotta
- 2 Tablespoons Lemon Juice
- 8 slices Prosciutto
- Arugula
- Sea Salt and Fresh ground pepper to taste
- 1 Cup Balsamic vinegar
Directions:
In a toaster, toast Naan until warm and has a very slight crunch. Place toasted Naan on a cutting board or serving dish.
In a small bowl stir the lemon juice into the ricotta until it is incorporated. Add Salt and pepper to taste.
Spread ricotta mixture over naan and top with 2 slices of Prosciutto per naan flatbread.
To make the Balsamic reduction, place vinegar in a saucepan and bring to a boil. Reduce heat and keep it at a strong simmer until reduced by approximately one-third and mixture coats a spoon.
Remove from heat and allow to cool (it will thicken as it cools).
Top with arugula and drizzle balsamic reduction over the top.
Recipe option:
Top prosciutto flatbread with a poached egg for added protein.
Going to try this for lunch.