Gorgonzola Flatbreads With Prosciutto And Dates Recipes

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GORGONZOLA FLATBREADS WITH PROSCIUTTO AND DATES



Gorgonzola Flatbreads with Prosciutto and Dates image

A topping of creamy Gorgonzola, chewy-sweet dates, and salty prosciutto makes for a high-impact Christmas hors d'oeuvre.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 35m

Number Of Ingredients 8

1 tablespoon olive oil, plus more for baking sheet
1 pound store-bought pizza dough (thawed if frozen)
All-purpose flour, for work surface
4 ounces Gorgonzola cheese, crumbled (1 cup)
2 ounces Fontina cheese, shredded (1/2 cup)
1/3 cup pitted dates, coarsely chopped
Ground pepper
4 ounces thinly sliced prosciutto

Steps:

  • Preheat oven to 450?. Lightly brush a large rimless baking sheet with oil. (Alternatively, use a rimmed baking sheet turned upside down.)
  • Divide dough in half. On a lightly floured work surface, roll and stretch dough to two 16-by-4-inch ovals (or as large as will fit on your baking sheet); transfer to prepared baking sheet. Dividing evenly, brush top of dough with 1 tablespoon oil.
  • Sprinkle dough with Gorgonzola, Fontina, and dates; season with pepper. Bake until crust of flatbreads is golden, 15 to 17 minutes.
  • Transfer flatbreads to a cutting board. Drape prosciutto on top of flatbreads, and cut crosswise into small triangles. Serve immediately.

FRUIT AND GORGONZOLA SALAD WITH PROSCIUTTO



Fruit and Gorgonzola Salad with Prosciutto image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 11

3 ounces thinly sliced prosciutto
3 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
1 teaspoon dijon mustard
Kosher salt and freshly ground pepper
2 peaches, pitted and sliced 1/2-inch thick
2 plums, pitted and sliced 1/2-inch thick
1/4 cup thinly sliced red onion
8 cups torn mixed salad greens
2 to 3 ounces crumbled gorgonzola (or other blue cheese)
4 slices Italian bread, toasted or grilled

Steps:

  • Cut or tear the prosciutto into bite-size pieces. Place a large skillet over medium-high heat; add 1 tablespoon olive oil. Add the prosciutto in a single layer (you may need to do this in two batches); cook, turning occasionally, until crisp, about 1 minute per side. Drain on a paper-towel-lined plate.
  • Add the remaining 2 tablespoons olive oil to the skillet over medium-high heat. Whisk the vinegar, mustard, 1/2 teaspoon salt, and pepper to taste into the oil to make a smooth dressing. Add the peaches, plums and red onion to the skillet; toss to coat and wilt the onion slightly. Transfer the mixture to a large serving bowl.
  • Add the greens and half of the gorgonzola to the bowl; toss to coat with the dressing. Divide the salad among plates; top with the crisp prosciutto and the remaining gorgonzola. Serve with the bread.

Nutrition Facts : Calories 304, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 29 milligrams, Sodium 1193 milligrams, Carbohydrate 26 grams, Fiber 5 grams, Protein 13 grams

WARM DATES WITH BLUE CHEESE AND PROSCIUTTO



Warm Dates with Blue Cheese and Prosciutto image

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 3

24 large dried Medjool dates with pits (14 ounces)
6 ounces sharp blue cheese, such as Bleu d'Auvergne
1/4 pound thinly sliced prosciutto (8 to 10 large slices)

Steps:

  • Preheat the oven to 400 degrees F.
  • With a small paring knife, slit each date lengthwise and spread open just enough to remove the pit while leaving the date intact. Fill the cavity of each date with a small piece of blue cheese and fold the date over the cheese, pressing it back into its original shape.
  • Cut a strip of prosciutto as wide as each date is long and wrap it around twice, enclosing the date almost completely. Place the dates on a sheet pan and bake for about 8 minutes, until the prosciutto is browned and the cheese starts to melt.
  • Cool slightly and serve warm.

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