Truffle Mushroom Ricotta Flatbread
A simple yet flavorful flatbread topped with truffle-infused mushrooms and creamy ricotta cheese. Perfect as an appetizer or light meal.
INGREDIENTS:
1 pre-made flatbread
200g mushrooms, sliced
2 tablespoons White Truffle Olive Oil
1/4 cup ricotta cheese
1 teaspoon Truffle Seasoning
Salt and pepper, to taste
Fresh parsley, for garnish
METHOD:
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Preheat the Oven: Preheat your oven to 200°C (400°F).
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Prepare the Mushrooms: In a pan, heat the white truffle oil over medium heat. Add the sliced mushrooms and sauté until golden brown and tender, about 5-7 minutes. Season with salt, pepper, and truffle seasoning.
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Assemble the Flatbread: Place the flatbread on a baking tray. Spread the ricotta cheese evenly over the top.
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Add Mushrooms: Spoon the sautéed mushrooms onto the ricotta, distributing them evenly.
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Bake: Bake in the oven for 10-12 minutes, or until the flatbread is crispy and golden.
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Serve: Remove from the oven, garnish with fresh parsley, and serve hot.
