Juicy roasted cherries and salty prosciutto are the ultimate combo in this simple, yet stunning cherry prosciutto flatbread. An easy appetizer for entertaining and so good with summer cherries!
This week is unofficially known as summer apps week apparently. I can’t imagine anyone would hate that cause we sure aren’t doing too bad over here.
We’re giving the almighty summer gem aka cherries the spotlight today and making the ultimate sweet and savory flatbread
It’s sweet from the juicy roasted cherries, a little salty from the crispy prosciutto, rich from the melty brie cheese, and just the right level of fresh from the herby basil. Dream team of flavors!
It’s technically an appetizer, but let’s be honest: this is the kinda thing you end up making an entire meal out of.
This Flatbread features…
- Juicy cherries roasted in honey and balsamic
- Salty prosciutto and creamy brie cheese
- Herby fresh basil and sweet balsamic glaze
- Minutes to make and the easiest appetizer
Making the Flatbread
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Black cherries
- Balsamic vinegar
- Naan flatbreads
- Brie cheese
- Balsamic glaze
This flatbread is amazing as an appetizer but also hearty enough for a full meal! If you plan on serving it as an appetizer, we recommend cutting it into smaller wedges for appetizer-sized portions.
The cherries on the flatbread pair especially well with a glass of dry rosé wine alongside it. A pure slice of summer!
Tips for Perfect Flatbread
- Roast cherries – this softens the cherries and brings out all their sweet, juicy flavors.
- Use a pizza stone – for a crispy, tender flatbread texture you can’t beat baking these flatbreads on a pizza stone, however, if you don’t own a stone, a large sheet pan will work just fine.
- Top with basil and balsamic glaze after baking – this adds a perfect little pop of herby flavor from the basil and sweet tanginess from the balsamic.
Try these ideas for a different twist on this flatbread.
- Try a different fruit – peaches, nectarines, or strawberries would be great in place of the cherries. Be aware that roasting time may vary depending on the fruit you choose.
- Swap cheese – try fresh mozzarella, gouda, or white cheddar in place of the brie.
- Try different fresh herbs – fresh oregano or chives would be a great replacement for the basil.
Storing and Reheating Flatbread
Store leftovers of this flatbread like you would pizza in a single layer in refrigerator up to 3 days. For reheating, we recommend heating individual slices in a 400F oven 8-10 minutes or in the air fryer at 375F 4-6 minutes.
We do not recommend reheating flatbread in the microwave as this will result in the bread becoming soggy.
This flatbread is seriously going to blow your mind with how well all the flavors work together! The juicy roasted cherries really steal the show here and are the perfect flavor pairing with the salty prosciutto.
We often make full meals out of this flatbread and it’s not very hard to see why!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Try these other killer cherry recipes next!
Cherry Prosciutto Flatbread
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- 2 cups black cherries, pitted and halved
- 1 tablespoon honey or agave nectar
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- 2 medium naan flatbreads
- 8 oz brie cheese, cut into slices
- 3 oz prosciutto, torn into 1-inch pieces
- Balsamic glaze and fresh basil for topping
- Preheat oven to 400F. Combine cherries, honey, and balsamic in a 9×9 square baking dish and toss to evenly coat. Season cherries with salt and pepper.
- Roast cherries at 400F 20-25 minutes until cherries are softened. Remove cherries from oven and set aside to cool slightly.
- Keep oven on at 400F and place a pizza stone in oven to heat (if you don't have a pizza stone, instead line a large baking sheet with parchment paper and set aside on counter)
- Arrange brie cheese slices, roasted cherries, and prosciutto on flatbreads. If using pizza stone, use a peel to slide flatbreads onto stone in oven. If using baking sheet, transfer flatbreads to baking sheet.
- Bake flatbreads at 400F 10-12 minutes until edges of flatbread begin to crisp up and prosciutto is crispy.
- Remove flatbreads from oven and allow to cool 5 minutes. Top flatbreads with a few drizzles of balsamic glaze and basil then slice into wedges. Serve warm and enjoy!