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Smoked Salmon Flatbread


For the Lemon Ricotta:

· 1 C. whole milk ricotta

· ½ lemon, zested

· Pinch of salt and pepper

For the flatbread:

· Smoked Salmon

· Capers

· Shaved Red Onion

· Sliced Peppadew Peppers

· Shredded Smoked Gouda

· Extra Virgin Olive Oil

· 2 flatbread sheets or 3 naan

· Vin Cotto or Balsamic Glaze


1. Mix ingredients together for the ricotta, set aside.

2. Brush a small amount of olive oil over the flatbread sheets. Spread shredded smoked gouda evenly over top. Sprinkle the peppadew peppers over the cheese. Bake the flatbread until crispy and bubbly in a 425 degree oven.

3. When the flatbrad is done, lay over the slices of the smoked salmon, then add the red onion, and the capers. Spoon the ricotta mixture randomly over the top. Drizzle with more olive oil if desired.

4. Drizzle vin cotto/glaze over the top.