Gorgonzola Flatbreads With Prosciutto And Dates Recipes
GORGONZOLA FLATBREADS WITH PROSCIUTTO AND DATES
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
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.
FIG AND PROSCIUTTO FLATBREAD
Steps:
- Preheat the oven to 375 degrees F. Place the flatbread crust on a parchment-lined baking sheet.
- In a small bowl, combine the hot pepper jelly with the balsamic vinegar. Spread the jelly mixture over the flatbread, leaving a border of crust exposed. Bake until the jelly begins to bubble, 4 to 5 minutes.
- Top the flatbread with the figs. Tear the prosciutto into ribbons and place around the figs. Sprinkle with the baby arugula. Drizzle the olive oil over the flatbread and sprinkle with the flaky sea salt. Slice into triangular pieces and serve immediately.
FIG-AND-PROSCIUTTO FLATBREADS
This is a staple at Todd English's Olives restaurants:) His much-lauded house-made flatbread topped with sticky-sweet fig jam, punget Gorgonzola cheese and salty prosciutto was in Food & Wine Magazine, Published July, 2008 from: 50 Hall of Fame Best New Chefs - Entrepreneurs. Here we made it {the easy way} with (store-bought) pizza dough. Serve with Light, cherry inflected Chianti Classico: 2006 Coltibuono, RS Cooling times not included.
Provided by Manami
Categories < 4 Hours
Time 1h15m
Yield 2 Pizzas
Number Of Ingredients 12
Steps:
- Place a pizza stone in the bottom of the oven and preheat the oven to 500ºF. (The pizza stone is ideal but not necessary - just make sure the oven is hot enough to cook the pizza's).
- Allow at least 45 minutes for the pizza stone to heat thoroughly.
- Meanwhile, on a lightly floured surface, roll out one piece of the pizza dough to a 13-inch round.
- Dust a pizza peel with flour and slide the dough onto it.
- Drizzle with about 2 tablespoons of the olive oil and sprinkle with half of the garlic and rosemary.
- Season with salt and pepper & pinch of crushed red pepper flakes (if using).
- Dollop 1/4 cup of the fig jam (it is difficuclt to spread) all over the crust, being sure to leave a 1-inch border of dough all around.
- Scatter half of the cheese and prosciutto over the dough.
- Slide the flatbread onto the stone and bake for about 15 minutes, until puffed and golden.
- Transfer the flatbread to a cutting board and let cool for 10 minutes before slicing.
- Repeat with the remaining ingredients to make the second flatbread.
- Garnish with the sliced scallion and serve.
Nutrition Facts : Calories 666.3, Fat 43.4, SaturatedFat 14.3, Cholesterol 42.5, Sodium 818.6, Carbohydrate 57.5, Fiber 1.2, Sugar 39.3, Protein 12.7
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- Remove as much of the loose papery skin as possible, from the garlic head. Slice off about 1/2-inch from the top of the garlic and place the garlic in a small covered dish. (see notes) Drizzle the olive oil over the cut area, cover the dish and transfer to the oven. Bake 35-40 minutes until the garlic is soft when a clove in the center is pierced. When cool enough to handle, pick the garlic out or, squeeze the bottom of each clove to squish the roasted garlic out. Add the garlic to a small dish and mash to a paste with a fork. Combine the Gorgonzola cheese, cream cheese and the cream with the mashed garlic and stir to a smooth sauce.
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