Cherry Tomato & Zucchini Flatbread with Lemony Ricotta, Chili Flake, Basil & Truffle Honey. The lemony ricotta is savory and tangy, with garlic-marinated cherry tomatoes and sautéed zucchini on top of toasted flatbreads. The textures here are perfect -- I love how the tomatoes are bursting with juices, the ricotta feels like a cloud and the warm flatbreads give the perfect crisp. The truffle honey, chili flakes, lemon zest and basil are the perfect finishes to light up this side dish with aromatic, sweet and spicy contrasts.

Some tips!

• Whip the ricotta in a food processor for a super smooth, cloud-like topping. I like my ricotta a little grainy and paste-like for these flatbreads, so I just give it a light whisk.

• If you don’t have truffle honey, you can use normal honey and add in Black Truffle Salt or truffle oil. Any type of runny honey will work!

  • Chili flakes & lemon zest should be added to taste, but the basil is a negotiable. The flatbreads certainly need fresh herbs to top them off.