3 tbs ricotta cheese ( or enough to cover your flatbread)
1 tbsp. coconut oil
1 medium onion
½ cup cherry tomatoes
Grilled or can corn
Feta cheese
Handful fresh, washed baby arugula
Instructions
Heat olive oil in a pan and add sliced onion & tomatoes
Caramelize them together for about 5-8 minutes.
Place the flatbread on a grilling pan.
Add ricotta cheese then the tomato-onion mix to the flatbread and sprinkle with feta cheese crumbs and corn. (You can add a little bit of arugula before you bake the flatbread.)
Bake it for about 6-8 minutes on the grill or in the oven{ 425 F}
Arrange some fresh baby arugula on top and enjoy!
Recipe by The 36th AVENUE at https://www.the36thavenue.com/summer-veggie-flatbread/