Prosciutto And Pear Grilled Flatbread Recipes

PEAR PROSCIUTTO AND ARUGULA FLATBREADS

Steps:

• Preheat oven to 425 F degrees.
• Top each flatbread with 1/2 cup of shredded Asiago cheese. Arrange the prosciutto slices evenly over each flatbread then top with slices of pear.
• Drizzle about a tbsp of BBQ sauce on top of each flatbread.
• Bake for about 8 to 10 minutes or until the flatbreads turn brown.
• Top each flatbread with 1/2 cup of baby arugula, slice and serve.

GRILLED FLATBREAD WITH CRISPY PROSCIUTTO, RICOTTA AND VINCOTTO

Steps:

• Preheat a grill to medium high. Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the prosciutto and cook, turning, until crispy and brick red in color, 3 to 4 minutes. Remove the prosciutto to a paper towel-lined plate and remove the pan from the heat. Brush the flatbread with the prosciutto oil on both sides.
• Add the flatbread to the grill and cook until golden brown and toasted, 1 to 2 minutes per side. Remove the flatbread from the grill and let cool 1 minute.
• Using a spatula, spread the ricotta all over the flatbread, leaving a small border along the edge. Sprinkle lightly with sea salt. Microwave the honey for 5 to 10 seconds just to loosen. Using a spoon, drizzle the honey over the ricotta and top with the crispy prosciutto. Drizzle with some vincotto and top with chives. Cut into pieces.

GRILLED PEAR AND PROSCIUTTO STARTER

Steps:

• Peel, halve, and core the pears.
• Grill the pears on medium heat, turning once, until they are heated through and have nice grill marks on both sides. 5-7 minutes.
• Alternately, you can sauté the pears in a little butter or apple juice to heat them through and soften them up a bit.
• Place one pear half on each plate.
• Top each pear half with a slice of prosciutto, followed by a slice of parmesan (use a potato peeler to get a nice, thin slice), and then a mint leaf.
• Drizzle a tablespoon of balsamic vinegar around each pear half.
• Season with salt and pepper if desired.

GRILLED PROSCIUTTO AND PEACH FLATBREAD PIZZA

Steps:

• Combine balsamic vinegar, honey, lemon juice, and pepper in a small saucepan. Bring to a boil over high heat; reduce to low. Simmer until mixture has reduced down to 1/3 cup, about 15 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill naan until faint char marks appear, 2 to 3 minutes. Spread ricotta cheese over the charred side. Top with peaches and prosciutto. Sprinkle with basil. Drizzle with balsamic reduction.
• Return flatbreads to to the grill. Grill with the cover on, until the cheese is melted and the bottom of the flatbread begins to char, about 7 minutes.

GRILLED PINEAPPLE AND PROSCIUTTO FLATBREAD

Steps:

• To make the dough, combine warm water, 1/2 cup of flour, and yeast to a mixing bowl. Use a whisk to mix everything into a smooth batter. Cover bowl with a towel and let sit for 30 minutes.
• Add olive oil, salt, and remaining flour to the bowl, and stir with a spoon or fork until the mixture comes together to form a shaggy ball of dough.
• Transfer everything to a work surface and knead until the dough just starts to become elastic, about 2 minutes.
• Place dough in a lightly oiled zip-top bag. Press out most of the air, seal, and place in the refrigerator for 8 hours, or overnight.
• The next day, take the bag of dough out of the fridge, and leave out at room temperature until it roughly doubles in size, about 45 minutes.
• Meanwhile, preheat a charcoal grill until coals are white and ashy. Quarter your peeled and cored pineapple and trim out the tough, fibrous core in the center.
• Grill pineapple round-side down over hot coals until heated through, and fairly well charred, about 3 minutes; flip and continue to grill on the cored side until charred, 2 to 3 minutes. Reserve until needed.
• Once dough has doubled, remove from bag and divide into 4 portions. Form each portion into a ball and use a rolling pin to roll dough into an oval, or circle about an 1/8-inch thick.
• Place dough over hot coals, and grill until dough is cooked through, and about half the surface area is slightly charred, about 2 minutes per side.
• Remove from grill and top each warm flatbread with a drizzle of olive oil. Top with prosciutto, thin slices of grilled pineapple, tarragon leaves, and freshly ground black pepper. Finish with another small drizzle of olive oil and a pinch of flaky sea salt.