Karen Yontz Center Logo

Summer Bounty Flatbread Appetizer


Serving Size: 2 wedges


1 cup part-skim ricotta cheese

14 cup finely chopped green onions

2 tablespoons finely chopped oregano (or 1 teaspoon dry)

1 tablespoons extra-virgin olive oil

12 teaspoon black pepper

1 (8.8-ounce) package of whole grain naan bread (like Stone Fire)

Nonstick cooking spray

2 medium tomatoes, sliced

2 medium peaches, pitted and sliced

Fresh basil leaves, torn

18 teaspoon flaky sea salt


Preheat grill to medium-high heat.

In a small bowl, combine ricotta, green onions, oregano, olive oil, and pepper.

Coat both sides of naan with cooking spray. Add naan to the grill and grill for two minutes on one side. Remove naan from the grill and place on a plate.

Spread ricotta cheese mixture over the grilled side of the naan bread. Top each naan with tomato and peach slices. Return naan to the grill and grill for about three minutes more. Remove naan from the grill and top with basil and salt.

Cut each flatbread into eight wedges. Makes 16 wedges total. Serving size is two wedges.

Nutritional information per serving:
348 calories 7g fat (2g saturated fat) 277mg sodium 7g protein 21g carbohydrate 3g fiber

Lending Library

The Karen Yontz Center's lending library is your source for heart-healthy resources including books on lifestyle, cookbooks, workout DVDs, meditation CDs, and much more.

Visit Today:

Karen Yontz Center, Located in Aurora St Luke's Medical Center, 2900 W Oklahoma Ave.
Milwaukee, WI 53125, (414) 649-5767