Sweet 'n' Spicy Charred Broccolini with Garlicky Ricotta

Servings 4

Place the Truvía Nectar, garlic, and red pepper flakes in a medium saucepan over medium heat, stirring frequently until it begins to simmer. Reduce heat to low and continue to stir occasionally, another five minutes.
Remove from heat, and let sit until cool. Transfer to a glass jar, seal, and let sit at least two hours, and ideally 48 hours to let the flavors marry.

Preheat oven to 425º. Line a small baking sheet with parchment paper.
Place a metal steamer basket in a large pot with an inch of water. Cover, turn heat to high, and bring water to a boil. Once water is boiling, remove the lid and add broccolini. Replace the lid and steam for 2 minutes, until bright green and just the slightest bit tender. Remove from heat.
Place broccolini in a single layer on the parchment paper. Drizzle with olive oil, garlic chili drizzle, and sprinkle with flaky sea salt. Toss to coat evenly.
Roast broccolini for 7-8 minutes on the middle rack, until beginning to brown. Turn broiler to high and broil, still on the middle rack, for 3 minutes, until edges are crispy brown.

In a small bowl, combine ricotta, minced garlic, and sea salt. Stir vigorously to integrate ingredients.
Place a nice shmear of ricotta in the bottom of a bowl, and top with roasted broccolini. Serve with flatbread, brushed with chili garlic drizzle. Splash with rice vinegar to finish, and add flaky sea salt and more chili flakes as desired.