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Nectarine and Prosciutto Flatbread Recipe

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This recipe for Nectarine and Prosciutto Flatbread is from Brian's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 c dark balsamic vinegar
1 (8.5-8.8 oz) pkg of flatbread (2 per pkg)
2 T olive oil (if baking the flatbread)
4 T spreadable goat cheese
2 heaping handfuls of fresh basil, torn
3 oz (8-10 slices) thinly sliced prosciutto, cut into strips
2 nectarines, skinned, pitted and thinly sliced
Sea salt or Kosher salt to taste
Directions:
Directions:
1. In a small saucepan, cook the balsamic vinegar
over low heat for 20 to 25 minutes until reduced to 2 T, stirring occasionaly. Be careful not to let the balsamic over-reduce and burn.
2. To bake the flatbread, preheat oven to 450º. Heat olive oil in a skillet over medium to medium high heat, then lightly brown both sides of the flatbread. Spread goat cheese on one side of each flatbread. Divide and layer basil, prosciutto, and nectarine slices on each flatbread, adding salt to taste. Bake for 10 minutes or until flatbread edges are brown and crisp.
3. To grill the flatbread, heat grill to medium to medium high heat. Lightly brown both sides of the flatbread before adding the toppings. After toppings are added, grill the flatbread, covered, for 10 to 12 minutes or until edges are brown and crisp.
4. Drizzle baked or grilled flatbread with reduced balsamic vinegar.
Number Of Servings:
Number Of Servings:
2

 

 

 

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