Canna-Infused Sweet Potato, Ricotta, and Arugula Flatbreads
Recipe Info
Yield: 4 flatbreads
Prep time: 20 minutes
Cook time: 15 minutes
A sophisticated balance of earthy roasted sweet potatoes, creamy ricotta, and peppery arugula on a crisp flatbread base.
Terpene Pairing
Alpha-Pinene: Found in rosemary and pine needles, this terpene cuts through the richness of the ricotta and highlights the fresh, herbaceous notes of the arugula.
Dosage Information
Total infusion: 1/4 cup infused olive oil.
Per serving: Approximately 1 tablespoon of infused oil per flatbread. Adjust amount based on the potency of your specific oil.
Ingredients List
4 pre-made flatbreads or naan
1 large sweet potato, peeled and thinly sliced into rounds
1 cup whole milk ricotta cheese
2 cups fresh arugula
1/4 cup cannabis-infused olive oil
2 tablespoons honey
1 tablespoon fresh rosemary, minced
1/2 cup balsamic glaze
1/4 cup toasted pine nuts
Salt and cracked black pepper to taste
Decarboxylation Instructions
Preheat oven to 240°F. Break cannabis flower into small pieces and spread on a parchment-lined baking sheet. Bake for 30-40 minutes. Allow to cool completely before using for infusion.
Infusion Instructions
Combine 1 cup of high-quality olive oil with your decarboxylated flower in a double boiler. Heat at 160°F-180°F for 2-3 hours. Strain through cheesecloth and store in a glass jar in a cool, dark place.
Preparation Instructions
Preheat oven to 400°F. Toss sweet potato slices with a small amount of non-infused oil, salt, and pepper. Roast for 10-12 minutes until tender.
Place flatbreads on a baking sheet. Brush the edges with a portion of the infused olive oil.
In a small bowl, whip the ricotta with the minced rosemary and a drizzle of the infused oil.
Spread a generous layer of the ricotta mixture over each flatbread. Arrange roasted sweet potato slices on top.
Bake flatbreads for 5-7 minutes until the edges are golden and crisp.
In a bowl, toss the arugula with the remaining infused olive oil and a pinch of salt.
Remove flatbreads from the oven. Top with the dressed arugula, toasted pine nuts, and a drizzle of honey and balsamic glaze.
Chef Tips
For an extra layer of flavor, zest a lemon into the ricotta mixture. Ensure the sweet potatoes are sliced very thin to ensure they soften perfectly during the roasting phase.
Consume Responsibly
Start Low, Go Slow