Two in One Week?!

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After my hum-drum “I hate winter” post from last night, I woke up this morning to SUNNY SKIES. No, it’s not 60-degrees by any means, still in the 40s, but the SUN is out and the furrowed brow of my weather-induced cynicism has melted away just like that. It’s incredible what a little sunshine can do for a person’s heart and general disposition. ūüôā

With that said, I saw a post recently on the Instagram of one of my favorite food blogging couples Sonja & Alex Overhiser of A Couple Cooks. They recently released a cookbook, Pretty Simple Cooking, with which I’m already obsessed. It’s a wonderfully comprehensive cookbook featuring relatively easy recipes with minimal ingredients. Anyway, with the daily barrage of perfectly styled food posts on the ‘gram, I often find myself scrolling pretty quickly through until something catches my eye. Their post on a blackberry ricotta & onion savory tart caused me to pause my zombie-swiping. The savoriness of blackberries, onion and balsamic were intriguing. I had to try it.

I definitely wasn’t in the mood to make the tart part from scratch, so I moved in the direction of a flatbread. I also didn’t have the canned Oregon Fruit blackberries, I had fresh ones, so already I was veering on my own path. By the end, I went in a totally different direction anyway, but the inspiration definitely came from them. ūüôā

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Blackberry Ricotta Thyme Flatbread with Prosciutto

Serves 1 (meal) or 2 (appetizer)


1          Trader Joes Frozen Garlic Naan
1 C       Blackberries
1          Shallot, thinly sliced
2 T       Balsamic Vinegar
1 T       Olive Oil
1 C       Whole Milk Ricotta Cheese
1           Lemon, zest & juice
1 T       Turbinado Sugar or Coconut Sugar
2 T       Fresh thyme, some whole leaves plucked & some chopped
1 slice Prosciutto
Pinch of Brown Sugar
Salt & Pepper


1. Preheat oven to 400-degrees. As oven is preheating, I put the frozen naan bread in there to defrost (approx 5-7min). Remove once the ice has melted off and the flatbread is pliable.

2. Place blackberries in a bowl, top with turbinado sugar and squeeze a little lemon juice, mixing through. Let sit for 20minutes. This process is called maceration which softens the berries, and releases the sweet fruit juice.

3. Combine ricotta cheese, lemon zest and the remaining lemon juice in a mixing bowl. Add salt, pepper and chopped thyme, combine.

4. Add olive oil to a skillet over medium high heat, add thinly sliced shallots and cook until softened (approximately 3-4minutes). Add balsamic vinegar and a pinch of brown sugar, stirring the cooked shallots. Add the macerated berries to the skillet and stir. Using a potato masher, crush the berries into the balsamic shallot mix, turn heat to low as the mixture thickens, approximately 2 minutes. Remove from heat.

5. Spread ricotta mixture evenly on naan, top with blackberry mixture. Tear prosciutto into small slices and arrange evenly on top of blackberry shallot mix. Top with whole thyme leaves. Return flatbread to oven for 10 minutes. Remove, slice and enjoy!



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