Sweet, savory, and full of cozy flavor, this hot honey Brussels and ricotta flatbread is the perfect easy meal or appetizer. Crisp flatbread layered with creamy ricotta, roasted Brussels sprouts, and melty cheese gets finished with a drizzle of spicy-sweet hot honey for a dish that’s vibrant, balanced, and downright crave-worthy. Ready in under 30 minutes, it’s a delicious way to turn simple ingredients into something special.

Why This Flatbread Works

• Creamy Ricotta Base: Lightly seasoned with lemon for a fresh, bright contrast to the rich cheese and Brussels sprouts.
• Crispy Roasted Brussels Sprouts: Shaved thin and roasted (or sautéed) until golden and slightly caramelized.
• Sweet Heat: A final drizzle of hot honey brings sweet, spicy depth that ties everything together.
• Quick and Easy: Minimal prep, pantry-friendly ingredients, and ready in less than half an hour.
• Versatile: Perfect for a light lunch, a cozy dinner, or a beautiful party appetizer.

A Study in Flavor and Texture

Every bite of this flatbread hits a little differently — creamy and rich from the ricotta, crisp from the flatbread base, sweet and spicy from the hot honey, and earthy from the roasted Brussels sprouts. The simple combination of textures and flavors creates a dish that's both satisfying and a little unexpected, perfect for when you want something cozy but a little more exciting than your usual quick meal.

Sweet & Spicy Brussels Sprout Ricotta Flatbread

This irresistible flatbread combines crispy-edged Brussels sprouts, creamy ricotta, and a drizzle of spicy hot honey for the perfect balance of sweet heat. Ready in just 30 minutes, it’s a cozy, crowd-pleasing appetizer or light meal that transforms simple ingredients into something truly special.

Ingredients:

• 2 to 3 flatbreads or pita breads (store-bought or homemade)
  (Adjust based on the size of your flatbread. Two large naan or three smaller pita breads work well.)
• 8 oz ricotta cheese
• 16 oz Brussels sprouts, shaved (thinly sliced)
• 1 tbsp Italian seasoning
• 1/2 cup Parmesan cheese, grated
• 1 cup Italian cheese blend (like mozzarella, provolone, asiago)
• 1 lemon (zest + juice)
• Hot honey, for drizzling
• Olive oil
• Salt and pepper

Instructions:

1. Cook the Brussels Sprouts:
Preheat your oven to 400°F (200°C) if roasting. Shave (thinly slice) the Brussels sprouts. Toss them with olive oil, salt, pepper, and half of the Italian seasoning.

• To roast: Spread evenly on a baking sheet and roast for 10–12 minutes, stirring once, until lightly crispy and golden.
• To pan-cook: Heat olive oil in a skillet over medium-high heat. Sauté the shaved Brussels sprouts for 5–7 minutes, stirring often, until tender and lightly browned.

2. Prepare the Ricotta Mixture:
In a small bowl, mix the ricotta cheese with lemon zest, lemon juice, and the remaining half of the Italian seasoning. Stir until smooth and creamy.

3. Toast the Flatbreads:
Drizzle the flatbreads with olive oil. Place directly on the oven rack or a baking sheet and bake for 3–5 minutes, until lightly crisped.

4. Assemble the Flatbreads:
Spread a generous layer of the ricotta mixture over each toasted flatbread. Top with the cooked shaved Brussels sprouts. Sprinkle the Parmesan cheese and Italian cheese blend evenly over the top.

5. Bake the Flatbreads:
Return the assembled flatbreads to the oven and bake for 5–7 minutes, until the cheeses are melted and bubbly.

6. Finish and Serve:
Remove from the oven and immediately drizzle with hot honey. Slice, serve warm, and enjoy the perfect balance of creamy, crispy, savory, and sweet.

Storage:

• Store any leftover flatbread in an airtight container in the refrigerator for up to 2 days.
• Reheat in a toaster oven or oven at 350°F (175°C) for a few minutes to crisp it back up — avoid microwaving if possible, as it can make the bread soggy.
• This flatbread is best enjoyed fresh but still reheats beautifully when done properly!

Notes:

• Brussels Sprouts Cooking Tip:
  Roast or sauté the shaved Brussels sprouts until lightly golden and crispy at the edges.
  Caramelization brings out their natural sweetness and adds texture that perfectly balances the creamy ricotta and spicy honey drizzle.
• Flatbread Options:
  Naan, pita, lavash, or thin homemade pizza dough work great for the base. Choose something sturdy enough to hold toppings without getting soggy.
• Cheese Variations:
  If you don’t have an Italian cheese blend, substitute with mozzarella, provolone, fontina, or asiago.
• Hot Honey Shortcut:
  No hot honey? Warm regular honey with a pinch of red pepper flakes until lightly infused.

Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs