Strawberry Ricotta Flatbread Recipe (Easy Appetizer with Honey & Thyme)
This strawberry ricotta flatbread recipe is a sweet and savory appetizer made with creamy ricotta, fresh strawberries, honey, and thyme on warm naan, topped with crunchy, toasted hazelnuts. It’s simple, fresh, and perfect for spring entertaining, brunch, or an easy appetizer that feels a little elevated without much effort.
Ingredients
- 2 naan flatbreads
Ricotta
- 1 cup whole milk ricotta
- 1-2 teaspoon olive oil
- pinch of salt
- light lemon zest
Strawberries
- 1 cup strawberries thinly sliced
- 1 teaspoon honey
- small squeeze fresh lemon juice
- pinch of salt
- ½ teaspoon balsamic vinegar
Topping
- ¼ cup hazelnuts toasted and chopped
- fresh thyme leaves
- flaky salt
- light honey drizzle
Instructions
- Preheat the oven to 400 °F
- Slice the strawberries and toss with honey, lemon juice, and a pinch of salt. Add a small splash of balsamic if using, then let sit for about 5-10 minutes.
- In a separate bowl, stir ricotta with olive oil, salt, and lemon zest until smooth and creamy.
- Heat naan in a 400°F oven for 4–6 minutes until warmed through with lightly crisp edges.
- Spread ricotta over the warm naan, add strawberries (leaving excess juice behind), then sprinkle with hazelnuts and thyme. Finish with a light drizzle of honey and flaky salt. Spoon over a little of the strawberry juices just before serving, if desired.
Notes
This flatbread is best served fresh, right after assembling, while the naan is still warm and the textures are at their best.
If you want to prep ahead, keep the ricotta, strawberries, and naan separate and assemble just before serving to avoid anything getting soggy.
Cutting & Yield
Using 2 naan, you’ll get about 8–12 slices total, depending on how you cut them. For larger portions, cut each naan into 4 pieces. For smaller, more shareable bites, cut into 6 slices per naan. Tried this recipe?Let us know how it was!
