Prosciutto & Brie Flatbread Recipe

Prosciutto & Brie Flatbread

Prosciutto & Brie Flatbread Recipe

This is a wonderful twist on pizza and so easy to put together…perfect for a quick appetizer, lunch or dinner! It makes a great appetizer.

Ingredients:

  • 1/2 large red onion, sliced into thin strips
  • 1-1 1/2 pkgs. prosciutto (we used about 1 & 1/4 packages)
  • 1 clove garlic, minced
  • 1 large wedge creamy brie cheese
  • 1/4 C. shredded mozzarella cheese
  • 4 mini multi-grain flatbreads (the size that would be used for a sandwich, not a wrap)
  • 1 generous handful of Spinach/Arugula mix, rinsed
  • 1 1/4 C. cherry tomatoes, halved
  • About 7 T. The Olive Tap’s Tuscan Herb Infused Olive Oil
  • 1/2 T. chopped, fresh basil
  • Cracked black pepper, to taste
    *Olive Tap Tip – Try a drizzle of our plain or flavored Riserva Balsamic Vinegars

Directions:

  1. Start by heating 2 T. Tuscan Herb Olive Oil in a medium-sized skillet over medium heat. Add onion and minced garlic, sauté for about 5 minutes or until slightly caramelized (but not burnt). Tear prosciutto into small pieces and add to skillet. Sauté for 8-10 minutes or until prosciutto is crispy. Remove from heat and set aside.
  2. Preheat the oven to 400 degrees F. Remove 3 out of the 5 sides of skin from the wedge of brie cheese with a sharp knife, if desired. (We’re not big fans of the skin taste, but you can’t remove it all or it’ll fall apart.) Slice into thin strips/small pieces.
  3. Spray non-stick cooking spray on a large baking sheet and place mini flatbreads on the sheet. Drizzle flatbreads with the Tuscan Herb Olive Oil so they are evenly covered but not saturated (a little less than 1 tablespoon per flatbread). Cover flatbreads with brie cheese, about 5-6 small pieces per flatbread, leaving space in between for the cheese to melt. Divide the 1/4 cup mozzarella between the four flatbreads — sprinkling evenly to fill in the gaps between the pieces of Brie.
  4. Once your cheese is on, add the spinach/arugula mix. You’ll want around 8-10 leaves per pizza, pending their size, as you don’t want this to be a leafy overload. Then add the prosciutto/onion mix, and top with halved cherry tomatoes. Bake your flatbreads for 12 minutes, then broil for about a minute before you finally remove from the oven.
  5. Behold the cheesy glory. (Yes, that’s a step in this recipe.)

    Enjoy those heavenly flatbreads with a glass (or two) of your favorite wine. Cheers!

    An Olive Tap Customer Original Recipe by Jackie