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Smoked Salmon Flatbread

For the Lemon Ricotta:

• ½ C. whole milk ricotta

• ¼ lemon, zested

• 5 threads saffron, crushed

• Pinch of salt and pepper

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• Smoked Salmon

• Capers

• Shaved Red Onion

• Sliced Peppadew Peppers

• Shredded Smoked Gouda

• Extra Virgin Olive Oil

• 2 flatbread sheets or 3 naan

1. Mix all ingredients together for the ricotta, set aside.

2. Brush a small amount of olive oil over the flatbread sheets. Spread shredded smoked gouda evenly over top. Sprinkle the peppadew peppers over the cheese. Bake the flatbread until crispy and bubbly in a 425 degree oven.

3. When the flatbread is done, lay over the slices of the smoked salmon, then add the red onion, and the capers. Spoon the ricotta mixture randomly over the top. Drizzle with more olive oil if desired.