Gorgonzola Flatbreads With Prosciutto And Dates Recipes
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.
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.
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- Heat the olive oil in a skillet over medium-low heat. Add the onions, salt, and thyme and stir to coat. Cook the onions for 2 to 3 minutes, until they’ve begun to soften, then reduce the heat to low and continue cooking, stirring occasionally, for 10 to 12 minutes, or until softened and caramelized. Stir in the balsamic vinegar and remove from the heat.
- Spread the jam on the pre-baked pizza crust. Spread the onions all over and top with the prosciutto slices. Sprinkle the pecorino and gorgonzola on top. Place the flatbread in the oven and bake for 2 to 3 minutes, until the crust is golden and the cheese is bubbly.
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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.
- Form the pizza dough into a rectangle or the shape of your choice. Spread the garlic Gorgonzola cream sauce on the dough, sprinkle with snipped oregano and add the fresh figs liberally. Add the the prosciutto pieces over the top and scatter the crumbled Gorgonzola cheese.
- Transfer to a pizza stone or baking sheet and bake for 20 minutes until the crust is crisp and brown. Enjoy
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