Grilled Flatbread with Herbed Ricotta and Honey (Easy Summer Appetizer)

Why you’ll love this recipe (and make it again and again)

• Elegant but easy. It looks and tastes like something from a fancy bistro, but it comes together in 20 minutes with store-bought flatbread.
• Light and fresh. Herbed ricotta and a touch of lemon keep things bright, while honey brings the perfect balance of sweetness.
• Versatile. This ricotta cheese bread can be served as an appetizer, a light lunch, or even a side dish with soup or salad.
• Grill it or bake it. No grill? No problem! It works beautifully in the oven too.

Ingredient notes and smart swaps

Below are my ingredient notes (including substitutions) for the main ingredients in this recipe and how you can make it your own. The recipe card below provides a complete list of all ingredients and measurements. 

• Ricotta cheese: Full-fat ricotta is best for that luscious, creamy texture. Avoid low-fat—it can get watery.
• Olive oil: Used for brushing the flatbread and blending into the ricotta for richness.
• Thyme: Fresh or dried both work. Swap for rosemary, tarragon, or oregano if you prefer.
• Lemon juice: Brightens the ricotta and balances the honey. Fresh is best!
• Flatbread: I used The Rustik Oven artisan flatbread (two 9.5 oz packs, 4-count), but naan or even pita would work well too.
• Honey: Adds a touch of sweetness. I always use locally produced tupelo honey. Feel free to experiment with hot honey or your local honey.
• Fresh basil: Adds a pop of color and freshness. Mint, chives, or parsley also work.

How to make the best Grilled Flatbread with Herbed Ricotta and Honey

1. Preheat the grill to about 350°F (medium to medium-low heat).
2. Make the herbed ricotta: Blend ricotta, ½ tablespoon olive oil, thyme, lemon juice, and salt in a blender or food processor until smooth (about 30 seconds). Set aside.
3. Grill the flatbread: Brush the remaining olive oil on both sides of the flatbread. Grill for 3–4 minutes per side until golden brown with a bit of char.

4. Assemble and serve: Spread herbed ricotta over grilled flatbread, drizzle with honey, sprinkle with chopped basil, slice, and serve warm.

What to serve with grilled flatbread with herbed ricotta and honey

• As part of a summer appetizer spread with my mushroom dip.
• Next to a chilled soup like this tomato gazpacho or watermelon gazpacho.
• With a crisp green salad or arugula tossed in lemon vinaigrette.
• Alongside air fryer chicken quarters for a light dinner.

Fun twists and tasty variations

• Italian-style: Add halved grape tomatoes, use oregano instead of basil, and swap honey for balsamic glaze.
• Sweet and spicy: Try hot honey or sprinkle of red pepper flakes.
• Savory upgrade: Add crumbled bacon for a salty punch.
• Herb it your way: Try fresh rosemary, chives, tarragon, or mint.

Shortcut to supper (time-saving tips)

• The ricotta mixture can be made up to 5 days ahead; just store it in the fridge in an airtight container.
• If you don’t feel like firing up the grill, bake the flatbread in the oven at 400°F directly on the oven rack until crisp or on a grill pan on the stove.

Storing leftovers

• This flatbread is best eaten fresh while it’s warm and crispy. Don’t store fully assembled flatbread—the ricotta can make it soggy.
• If you need to prep ahead, make the ricotta topping ahead and grill when ready.

Supper and then some (reimagining leftovers)

Not a lot of leftovers here, but if you do have extra herbed ricotta…

• Spread it on toast or crostini with sliced cucumbers or radishes, or top with a dollop of fig jam.
• Use it as a base for savory breakfast bowls with eggs and veggies.
• Stir it into crockpot mashed potatoes for a creamy finish.

Make it ahead (plan and prep tips)

• Blend the ricotta mixture and store it in the fridge up to 5 days in advance.
• Chop the basil and store separately in a small airtight container lined with a paper towel to absorb moisture.
• Flatbread can be grilled and kept warm in a low oven for up to 30 minutes before serving.

Recipe FAQs (common questions answered!)

Try this recipe, and let me know what you think!

I hope you’ll give this Grilled Flatbread with Herbed Ricotta and Honey a try next time you're hosting, or just want a little something special. It’s light, fresh, and makes any occasion feel like a celebration—even if it’s just a Wednesday night with a glass of chilled white wine.

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Did you try this recipe? I’d love to know how it turned out!
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