Hot Honey Brussels & Ricotta Flatbreads

🥘 Ingredients

• Brussels sprouts
  1 lb
• Italian cheese blend
  1 c
• Italian seasoning
  1 tsp
• Mike's Hot Honey
  1.5 oz
• Parmesan cheese
  ½ cup
• cooking oil
  2 tsp
• flatbreads
  4 unit
• lemon
  1 unit
• olive oil
  3.333 tbsp
• pepper
• ricotta cheese
  8 oz
• salt

🍳 Cookware

• large pan
• zester
• small bowl
• baking sheet

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. Trim and halve Brussels sprouts lengthwise. Lay flat and thinly slice crosswise into shreds.

   Brussels sprouts: 1 lb
2. 

   2

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add Brussels sprouts; season with ½ tsp Italian seasoning (1 tsp for 4 servings) and a pinch of salt and pepper . (You'll use more Italian seasoning in the next step.) Cook, stirring occasionally, until bright green and softened, 5-7 minutes. Remove from heat.

   cooking oil: 2 tsp, Italian seasoning: 1 tsp, salt, pepper
3. 

   3

   While Brussels sprouts cook, zest and quarter lemon bouillon with a zester . In a small bowl , combine half the lemon zest, ½ cup ricotta cheese (save any remaining for another use), ½ tsp Italian seasoning (be sure to measure—we sent more), and a squeeze of lemon juice to taste. (For 4 servings, use 3/4 of the lemon zest, 1 cup ricotta, and 1 tsp Italian seasoning.) Stir in 1 TBSP olive oil (2 TBSP for 4) and season with salt and pepper.

   lemon: 1 unit, ricotta cheese: 8 oz, olive oil: 3.333 tbsp
4. 

   4

   Place flatbreads on a baking sheet . Brush or rub each with a drizzle of olive oil and season with salt and pepper. Toast on top rack until golden brown, 3-5 minutes. (For 4 servings, divide flatbreads between 2 baking sheets; toast on top and middle racks, swapping rack positions halfway through baking.)

   flatbreads: 4 unit
5. 

   5

   Carefully spread toasted flatbreads with lemon ricotta. Top with a layer of Brussels sprouts. Sprinkle with Italian cheese blend and half the Parmesan cheese (save the rest for serving). Bake on top rack until cheese melts and flatbreads are crispy, 4-6 minutes.

   Italian cheese blend: 1 c, Parmesan cheese: ½ cup
6. 

   6

   Cut flatbreads into pieces. Scatter between plates and drizzle with Mike's Hot Honey . Sprinkle with remaining Parmesan and remaining lemon zest to taste. Serve with any remaining lemon wedges on the side.

   Mike's Hot Honey: 1.5 oz