Apricot Habanero Flatbread Picnic Tartines with Whipped Ricotta and Charred Lemon

Apricot Habanero Flatbread Picnic Tartines with Whipped Ricotta and Charred Lemon

Bright, slightly spicy, and easy to assemble, these open-faced tartines make a gorgeous appetizer or light lunch. The Coo Moo Apricot Habanero jam brings sweet heat that plays beautifully against creamy whipped ricotta, charred lemon, and toasted seeds for crunch. Ideal for a picnic, casual get-together, or a colorful starter.

Ingredients

• 4 store-bought flatbreads or naan (6 to 8 inches each)
• 1 cup whole-milk ricotta
• 3 tablespoons cream cheese, softened
• 2 tablespoons honey
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1/3 cup Coo Moo Apricot Habanero jam
• 1 small shallot, very thinly sliced
• 1/3 cup toasted pumpkin seeds (pepitas)
• 1/4 cup chopped fresh mint
• 1/4 cup thinly sliced basil
• 2 tablespoons olive oil, plus extra for brushing
• 1 lemon, halved for charring and extra wedges for serving
• Flaky sea salt and freshly ground black pepper
• Optional: 2 ounces prosciutto or thinly sliced smoked salmon for a non-vegetarian option

Instructions

1. Prepare the whipped ricotta. In a food processor or with a hand mixer, combine ricotta, cream cheese, honey, lemon zest, and 1 tablespoon lemon juice. Blend until smooth and airy, about 45 to 60 seconds. Taste and season with a pinch of salt and a little black pepper. Refrigerate while you prepare other elements.
2. Toast the flatbreads. Heat a large skillet or grill pan over medium-high heat. Lightly brush each flatbread with olive oil and place in the hot pan, cooking 1 to 2 minutes per side until golden and slightly charred. Alternatively, warm in a 400F oven for 4 to 6 minutes. Keep warm wrapped in a clean towel.
3. Char the lemon. Place lemon halves cut-side down in the hot skillet and press gently for 30 to 45 seconds until nicely browned. This step adds a smoky brightness when squeezed over the tartines.
4. Assemble the jam-scallop interaction. Warm the 1/3 cup Coo Moo Apricot Habanero gently in a small saucepan over low heat for 1 to 2 minutes to loosen it. Reserve a tablespoon of warmed jam for glazing later.
5. Spread and layer. Spread about 1/4 to 1/3 cup whipped ricotta evenly on each warm flatbread, leaving a small border. Spoon 1 to 2 tablespoons of the warmed Apricot Habanero jam in a swoosh across each tartine, then use the back of the spoon to create a decorative streak.
6. Add texture and herbs. Scatter thin shallot slices over the jam, then sprinkle toasted pumpkin seeds, chopped mint, and sliced basil. If using prosciutto or smoked salmon, drape thin slices on top now.
7. Finish with charred lemon and glaze. Squeeze a bit of the charred lemon over each tartine for a bright burst. Brush the reserved tablespoon of jam lightly across the top for a glossy finish. Drizzle with 1 teaspoon olive oil per tartine, and finish with flaky sea salt and freshly cracked pepper.
8. Serve. Cut each flatbread into two or three pieces for sharing. Arrange on a wooden board or platter and serve immediately with extra lemon wedges and the remaining jar of Apricot Habanero jam on the side for guests who want more heat.

Notes

• Make ahead: Whipped ricotta can be made and chilled up to 2 days ahead. Warm flatbreads just before assembling.
• Heat level: The Apricot Habanero jam has a kick. If you prefer milder heat, mix half jam with a tablespoon of honey before spooning on the tartines.
• Variation: Swap pumpkin seeds for toasted almonds or pistachios for a different crunch.