Flatbread with Ricotta, Prosciutto & Snap Peas

This combination of creamy ricotta, rich prosciutto, crunchy peas and crispy bread is irresistible.
Serves 2-4

4 ounces sugar snap peas, split lengthwise
2 cups baby arugula
3 tablespoons each fresh mint & basil leaves
2 tablespoons olive oil
2 tablespoons fresh lemon juice
salt & freshly ground black pepper
One 9 x 12 inch lavash flatbread
Additional olive oil to brush lavash bread
1 cup fresh ricotta cheese
1 ounce (about 3-4) thin sliced prosciutto
Flaked sea salt (such as Maldon)
Freshly ground black pepper

Preheat the oven to 375 degrees.

Place the peas, arugula and herbs in a medium mixing bowl. In a small bowl, whisk together the olive oil, lemon juice, and salt and pepper to taste.

Place the lavash flatbread on a baking sheet, brush lightly with olive oil. Sprinkle with the ricotta cheese and top with prosciutto slices. Bake for 5 minutes, just until edges are crisp. Remove from the oven.

Toss the peas, arugula and herbs with dressing, place on top of the lavash and sprinkle lightly with salt and pepper. Serve with an additional drizzle of olive oil if desired.

COOK'S NOTES: Lavash flatbread is traditionally sold in large sheets. As an alternative, Trader Joe’s sells lavash in 9x12 inch sheets. Also, health markets sell flatbread options that are gluten free. Opt for fresh ricotta-style cheese and quality prosciutto (try a local Italian market or deli to purchase just the amount you need) for best flavor results. Do not over bake the lavash, it will crisp very quickly in the oven. Serves 2 for a quick, light meal or 4 as appetizer or starter.