Fig And Prosciutto Flatbread Food

FIG-AND-PROSCIUTTO FLATBREADS

Fig-And-Prosciutto Flatbreads image

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

Ingredients

2 (12 ounce) balls pizza dough, at room temperature
all-purpose flour
1/4 cup extra virgin olive oil
1 garlic clove, minced
1 teaspoon minced fresh rosemary
salt
fresh ground pepper
1 pinch crushed red pepper flakes (optional)
1/2 cup fig jam (from a 6-ounce jar- found at Costco's in FL)
1/4 lb gorgonzola, crumbled (1 cup)
3 ounces sliced prosciutto (the more expensive, the better )
1 scallion, white and green parts thinly sliced

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

FIG AND PROSCIUTTO FLATBREAD

Fig and Prosciutto Flatbread image

Provided by Trisha Yearwood

Categories appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 flatbread
1/2 cup hot pepper jelly
1 tablespoon balsamic vinegar
6 fresh figs, quartered
4 ounces thinly sliced prosciutto
1/4 cup baby arugula
2 teaspoons good-quality extra-virgin olive oil
1/2 teaspoon flaky sea salt

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 APPETIZER BITES

Fig and Prosciutto Appetizer Bites image

A simple to make yet impressive appetizer that is sure to make your guests swoon! Prosciutto, honeyed goat cheese, and fresh figs come together in each fabulous bite. When ready to serve, slice and serve with crackers.

Provided by SunnyDaysNora

Categories Appetizers and Snacks Wraps and Rolls

Time 2h10m

Yield 25

Number Of Ingredients 5

Ingredients

4 ounces honey-flavored goat cheese
3 ounces prosciutto
2 fresh figs, thinly sliced
2 leaves fresh basil, cut into thin strips
⅛ teaspoon freshly ground black pepper

Steps:

Place goat cheese on a sheet of plastic wrap. Top with another sheet of plastic wrap and use a rolling pin to flatten into a 4x8-inch rectangle.
Remove the top sheet of plastic wrap and cover goat cheese with slices of prosciutto, slightly overlapping the edges. Cover prosciutto with a new sheet of plastic wrap and flip both sheets over so the goat cheese layer is now facing up.
Remove top sheet of plastic wrap. Cover goat cheese evenly with figs, basil, and black pepper. Starting from the long edge, roll tightly to form a log. Wrap log in plastic wrap and refrigerate at least 2 hours.

Nutrition Facts : Calories 31.5 calories, Carbohydrate 0.7 g, Cholesterol 6.6 mg, Fat 2.4 g, Fiber 0.1 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 89.2 mg, Sugar 0.6 g

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Place a pizza stone in the bottom of the oven and preheat the oven to 500°. 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. Dollop 1/4 cup of the fig jam 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.

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