Saturday, May 3, 2014
Apricot prosciutto flatbread
This was a unique combination for me. The sweet/tangy apricots with the salty/umami flavors of prosciutto were a hit arrangement.
1 portion pita bread dough
8 oz prosciutto
8 oz fontina
1 cup canned apricot halves
2 cups arugula
Spread the apricot halves onto aluminum foil and bake at 400F until lightly browned and slightly dehydrated.
Roll out the pita dough into four thin discs. Brush lightly with oil. Spread the Fontina on top. Top with the apricot pieces and prosciutto slices.
Bake in a preheated 450F oven until edges are lightly brown. Add the cut arugula on top and bake for another 2-3 minutes. Serve warm!