Cherry Prosciutto Flatbread
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!
Servings 4 servings
Calories 357kcal
Ingredients
- 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
Instructions
- 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!
Notes
Storing Instructions
Store flatbread in refrigerator up to 3 days.
Nutrition
Serving: 2 slices flatbread | Calories: 357kcal | Carbohydrates: 28.9g | Protein: 19.2g | Fat: 18.4g | Saturated Fat: 10.5g | Cholesterol: 68mg | Sodium: 743mg | Potassium: 314mg | Fiber: 2g | Sugar: 15.1g | Calcium: 127mg | Iron: 2mg