4 oz Smoked Turkey Breast with Sundried Tomato Rub, shaved very thinly and arranged in 6 small piles
Flatbread, 12″ x 6″ long
1 tablespoon Extra virgin olive oil
2 tablespoons Ricotta, skim
1 each Plum tomato, sliced 1/8 inch thick
1 clove Garlic, sliced thinly
1 tablespoon Basil leaves, julienned
1 tablespoon Rosemary leaves, fresh
0.5 teaspoon Sea salt
0.25 teaspoon Pepper
Brush flat bread with oil.
Top flat bread with tomato slices, garlic, herbs and small piles of shaved Turkey.
Dot with ricotta. Season with salt and pepper.
Bake at 375° F for 5-8 minutes until the cheese begins to melt. Cut into squares or wedges.