Harissa Naan Flatbread with Herbs, Tomatoes and Ricotta

This quick and easy naan flatbread is bursting with flavor, perfect for a delicious weeknight meal or a crowd-pleasing appetizer. The crispy naan is topped with creamy ricotta, garlicky sofrito, juicy cherry tomatoes, and a spicy harissa oil that brings a delightful kick. Finished with fresh basil and peppery arugula, it's a vibrant dish that combines creamy, tangy, and spicy flavors in every bite.

About this Recipe:

Course: Main or Appetizer
Cuisine: Continental
Servings: 4
Prep time: 5 minutes
Cook time: 12 minutes

Ingredients:

4 plain naan flatbreads
2 tablespoons Castillo d Canena Harissa Oil (plus 3 tablespoons reserved for drizzling)
3/4 cup whole milk ricotta
4 garlic cloves, peeled and thinly sliced
3/4 cup Matiz Sofrito
1 pint cherry tomatoes (optional: on the vine)
1/4 cup fresh basil, chopped
1 1/2 cup arugula
1 teaspoon Matiz Sea Salt (flaky sea salt is best)

Instructions:

1. Preheat oven to 425°F.
2. Place naan on a baking sheet and brush with 2 tablespoons of harissa oil. Top naan with ricotta, garlic, sofrito and cherry tomatoes. Drizzle with 1 tablespoon of harissa oil and bake for 10-12 minutes or until crispy.
3. Top flatbreads with basil and arugula, drizzle with remaining 2 tablespoons of harissa oil and season with salt before serving.

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