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  • Laura Cognetti

Lemon Whipped Ricotta Flatbreads

I recently reconnected with an old friend who works for Cosi. He was telling me about their ship to home flatbread program, and I really wanted to try them out for myself. I was lucky enough to have him drop a few off, and I began thinking about what my favorite flavor combinations were and how I could make a traditional flatbread a little bit more modern. As always, I used my family as my taste testers- they are unapologetic-ally honest, which is great when I'm trying to come up with new recipes.

I have always loved ricotta and I try to use it as often as possible. I knew that I wanted ricotta to be the base for these flatbreads, and I wanted to make sure one was vegetarian. I have made honey whipped ricotta numerous times, but it's summer so I wanted it to have a little bit of a lighter flavor. Thus, lemon whipped ricotta was created and the base for these incredible flatbreads. Once the base was determined there were so many options for what to top them with. I tried to come up with ideas that are widely enjoyed, but not something you would think of when you think "summer flatbread". While I have a ton of ideas written down on what to try I settled on Arugula Prosciutto and Tomato Balsamic.

Thank you for all your support and following along with me on this cooking journey. Please be sure to follow me on Instagram and Facebook.

To start, prepare the lemon whipped ricotta. Gather up the ingredients. Zest the lemon directly into the mixing bowl, juice half of the lemon, combine in the heavy cream, ricotta and kosher salt. Using a whisk attachment, beat on medium speed for 5 minutes until light and airy. Refrigerate until ready to use.

To begin preparing the flatbread, gather up your toppings and your Cosi flatbread. I have thawed my flatbread, but you can also start from frozen- which is what makes them so great! They are super versatile, and they taste incredible. Preheat oven to 425 degrees.

Prepare the flatbread for the initial bake- drizzle with 1 Tablespoon of olive oil and utilize a pastry brush to uniformly disperse. Sprinkle the 1/4 teaspoon of kosher salt across the entire top of the flatbread. Place directly on rack in the oven and bake for 7 minutes, until lightly brown.

Remove flatbread from the oven and place on a cooling rack. Allow to rest for at least 5 minutes. Once rested, but in half and prepare for the toppings.

Once you have cut the flatbread in half, you will prepare each. Using two Tablespoons of the lemon whipped ricotta per flatbread, spread evenly throughout each one. For the tomato balsamic flatbread, also place your tomato slices uniformly throughout, per the picture. Place back into the oven on a baking sheet for 5 minutes, drop heat in the oven if needed if your bread is browning too quickly.

For the arugula prosciutto flatbread, evenly spread arugula across the top and then drape with prosciutto. For the tomato balsamic flatbread, drizzle balsamic glaze decoratively across the top.

Cut in two to serve as a main dish, or into six for an appetizer. Enjoy!

Lemon Whipped Ricotta Flatbread

Lemon Whipped Ricotta:

15 ounces whole milk ricotta

2 Tablespoons heavy cream

¼ teaspoon kosher salt

Zest of one lemon

Juice of half a lemon

1. Combine ricotta, heavy cream, lemon zest, lemon juice and salt in a medium sized bowl. Using a whisk attachment beat on medium speed for 5 minutes.


1 Cosi Flatbread

1 Tablespoon olive oil

¼ teaspoon kosher salt

½ hot house tomato, sliced in ¼ inch thick slices


4 slices thinly sliced prosciutto

Balsamic glaze

1. Prepare Cosi flatbread per instructions. Start with either a frozen or thawed flatbread. Preheat oven to 425 degrees. Drizzle 1 Tablespoon of olive oil and using a pastry brush evenly distribute, sprinkle ¼ teaspoon of kosher salt across the top. Place directly on rack and bake for 7 minutes.

2. Once flatbread is light brown, place on a cooling rack and allow to rest for 5 minutes.

3. Slice flatbread in half, and prepare two different flatbreads.

4. For the first flatbread, spread 2 Tablespoons of lemon whipped ricotta on the top of the flatbread. Place on a baking sheet. For the second flatbread, spread 2 Tablespoons of lemon whipped ricotta on the top of flatbread and top with sliced tomato. Place on baking sheet with the first flat bread and bake for 5 minutes at 425 degrees.

5. Once out of the oven, top the first flatbread with arugula and prosciutto. For the second flatbread, drizzle with balsamic glaze. Enjoy!

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