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A flatbread with vegan ricotta, sliced peaches and mixed greens

Flatbread with Vegan Ricotta, Peaches, and Greens

Servings 4
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes

Ingredients
  

For the flatbread:

  • 4 Flatbreads (store-bought or homemade) See Vegan Flatbread recipe link in notes
  • 1 1/2 tablespoons olive oil
  • 1 clove garlic, minced
  • salt and pepper, to taste

For the toppings:

  • 1 cup vegan cashew ricotta (store bought or homemade) See Vegan Cashew Ricotta recipe link in notes
  • 2 ripe peaches, thinly sliced
  • 1 - 1 1/2 cups fresh baby mixed greens, spinach, arugula, or mixture
  • 1/2 teaspoon lemon juice
  • 1 teaspoons olive oil
  • salt and pepper, to taste
  • 2 tablespoons balsamic glaze (optional) See Balsamic Glaze recipe link in notes
  • fresh basil leaves or toasted nuts or seeds for garnish (optional)

Instructions
 

  • Preheat your oven to 375°F (190°C). Brush the flatbreads with olive oil and sprinkle minced garlic evenly over each one.
  • Place the flatbreads on a baking sheet and warm in the oven for about 5 minutes until golden and slightly crispy.
  • While the flatbreads are warming, slice your peaches thinly and set aside.
  • In a small bowl, toss the baby greens with lemon juice, olive oil, salt, and pepper.
  • Remove the flatbreads from the oven and spread a generous layer of vegan cashew ricotta on top of each flatbread. Arrange the peach slices evenly over the ricotta. Top with the arugula and baby greens mixture.
  • Drizzle with balsamic glaze (if using) and garnish with fresh basil leaves for added flavor.
  • Serve immediately. Enjoy this refreshing and flavorful combination as a light lunch, appetizer, or even dinner!

Notes

Click here for:
Vegan Flatbread recipe
Vegan Cashew Ricotta recipe
Balsamic Glaze recipe