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Welcome to Magnolia Thymes, where southern words come together to meld the thymes of my life. Thanks for stopping by!

fig, ricotta + rosemary flatbread

fig, ricotta + rosemary flatbread

Happy Saturday everyone! Enjoying an extremely relaxing weekend at home, after the amazing excitement of last weekend. As a child, the word fig simply meant cookie, followed by the word Newton. Today, my love for figs has taken a much more mature appreciation. I especially enjoy that they can be a sweet note to a savory dish, such as this Fig, Ricotta + Rosemary Flatbread. That brings me to my next point, flatbreads. A fancy word for an oddly shaped pizza, a vessel for any of your favorite things to eat, the perfect start to a meal; what is not to love?  For me, this dish screams fall. The sweet taste of the figs, the earthy taste of rosemary and the creamy texture of the ricotta, all make this a no-fail flatbread that will surely impress any guest.

Fig, Ricotta + Rosemary Flatbread

yields: two flatbreads

Ingredients

  • 1 store bought ball of pizza dough
  • Flour, for dusting
  • 1 cup ricotta cheese
  • 2 small cloves garlic, finely minced
  • 3 tablespoons fresh rosemary, chopped + a few sprigs for garnish
  • 3 fresh figs, quartered
  • 1 tablespoon olive oil.

Directions

1. Preheat oven to 450. Dust surface lightly with flour. Cut the dough in half. Roll out each piece of dough into a oval/rectangle type shape, as thin as you can, or prefer.

2. Mix 1 cup ricotta, the 2 cloves minced garlic, and chopped rosemary into a small bowl. Season with salt and pepper.

3. Brush dough with the olive oil. Spread half of the ricotta mixture evenly onto each flatbread. Place 6 fig quarters onto each flat bread.

4. Lightly grease a baking sheet and bake in preheated oven for 10-15 minutes, or until the edges are browned. Watch carefully, figs cook quickly.

Until next time, happy cooking!


*All photos included in this post are by Anna Howard of Anna Howard Studios.

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