Broccolini and Sun-dried Tomato Pesto Flatbread

with ricotta and pickled shallots

Prep & Cook Time: 60+ min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 1 Shallot
  • 2 fl. oz. Red Wine Vinegar
  • 2 Garlic Clove
  • Info
    1 oz. Shredded Asiago Cheese
  • ¼ tsp. Red Pepper Flakes
  • Info
    3 oz. Ricotta
  • Info
    3 Tbsp. Sun-Dried Tomato Pesto
  • 4 oz. Broccolini
  • Info
    2 Naan Flatbread

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    638
  • Carbohydrates
    75g
  • Fat
    28g
  • Protein
    26g
  • Sodium
    1649mg

Recipe Steps

  • 1

    prep

    slice ½ shallot 1/8th inch thick and mix with red wine vinegar, allow to sit at room temp mince other half of shallot and garlic combine ⅓ of the pesto with the ricotta and season with a pinch of salt and pepper and 2 t olive oil, reserve rest for topping flatbread

  • 2

    par bake flatbread

    place flatbread directly on the rack in a 400 degree oven bake for 8-10 minutes until golden brown and crisp

  • 3

    cook broccolini

    in a medium saute, heat over medium high heat and add 2 t olive oil add broccolini and allow to cook for 2-3 minutes, undisturbed until it starts to char mix and cook for another 2 minutes add minced shallot and garlic and sweat until tender and fragrant add ¼ c water and cook until broccolini is tender

  • 4

    Assemble flatbread

    remove from oven and top flatbread with ricotta spread, broccolini mixture and top with asiago cheese and the remaining pesto bake in oven for another 2-3 minutes until the cheese melts on top remove from the oven and top with pickled shallots

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