Directions

1. 1

   Heat the oven to 450°F. Line a baking sheet with foil.

2. 2

   In a small food processor, blend the ricotta and olive oil together until smooth and airy. Set aside.

3. 3

   In a small bowl, stir the butter, Honey Powder, and Black Garlic Salt together until smooth.

4. 4

   In a medium pan over medium heat, melt 1 to 2 Tbsp. of the butter mixture. Add the shallot rings and cook, stirring occasionally, for 3 to 4 minutes, until caramelized. Set aside.

5. 5

   Place the naan on the prepared baking sheet and brush generously with the remaining black garlic butter. Bake for 5 to 7 minutes, until the edges are crisp and the butter is bubbling.

6. 6

   Pull from the oven, dollop with the whipped ricotta, scatter with the caramelized shallots, sprinkle with a little extra Black Garlic Salt, and finish with chopped parsley.

7. 7

   Slice and serve hot, with a glass of crisp white wine alongside. Makes about 2½ to 3 servings.