25 May, 2015
Fig and Prosciutto Flat Bread
The combination of sweet and salty in this dish is a match made in heaven. This flat bread is so easy to make and can be used as an appetizer or a meal. You can make as many or as little of these flat breads as you want but for this recipe it will make 4 of them.
5-6 slices of prosciutto
1/2 sweet onion
2 cloves of garlic
30 leaves of spinach
Fontina cheese (can use mozzarella)
4 Flat Outs
Slice the onion and press the garlic through a garlic press or mince. In a sauté pan caramelize the onion and garlic. This is a technique used when you want to bring out the sweetness in a vegetable. You want to cook the onions and garlic low and slow. Pre-heat the oven to 500 degrees. Brush the flat outs with a light dusting of olive oil and top with some fresh cracked pepper. Smear a light layer of fig jam all over the flat bread. Do not use too much, it is a very sweet flavor, and to much can jeopardize the balance between sweet and salty. Top with the onion garlic mixture, prosciutto, and Fontina.
Bake for 8-10 minutes or until crispy.