Flatbread of peach and ricotta with Parma ham

Defrost the bread

1. Spread the ricotta onto a tray and bake in an oven at 250oC until coloured and dry - allow to cool.

2. Quickly grill/bar-mark the peaches - keep warm.

3. Grill the bread.

4. Begin to build by spooning the ricotta on to the bread followed by the ham.

5. Top with the peaches, micro cress and pomegranate.

6. Dress the entire flatbread with olive oil, balsamic glaze and crispy onions - serve!