Elaine and I like putting together boards of food. Sometimes it’s a big board of appetizers to feed a large group, and others it’s a smaller selection of snacks, to nibble on, over wine & conversation with friends.
Whether a planned event or a last-minute drop in, we always have San Daniele Prosciutto on hand because it’s so versatile and delicious!
The grilled asparagus wrapped in prosciutto, then finished with Bleu Benedictine cheese is so darn good! (honestly, this may be my dad’s favourite food combination ever!) Recipe here.
The melon salad with fresh mint & basil from the garden, mini bocconcini and prosciutto, tossed in a lemon vinaigrette is the taste of summer on a plate. Recipe here.
But, seriously… my freshly made flatbread, layered with poached pears, blackberries & thyme, arugula, goat cheese, ribbons of prosciutto, then drizzled with local wildflower honey, was an absolutely perfect bite! (I should have made more!!!) Recipe below
Flatbread with Prosciutto, Poached Pears & Blackberries
- 8” x 10” Homemade Flatbread (1/3 of attached recipe) – or use store bought
- 1 medium pear, thinly sliced
- 8 -10 blackberries, sliced in half
- 2 teaspoons fresh lemon-thyme (or thyme), divided
- 1 tablespoon butter
- 1/4 cup crumbled goat cheese (blue cheese works well too)
- 4 slices of prosciutto
- Local Wildflower Honey
** Prepare dough ahead if making homemade.
Preheat a large skillet or griddle over medium high heat.
Meanwhile, heat a medium skillet over low heat and add butter to the pan. Once butter has melted, add thinly sliced pears & 1 tsp of lemon-thyme, mix to coat with butter, cover and let cook until pears are just slightly softened (not mushy) – 2 to 4 minutes. Remove lid, remove pan from heat, add blackberry halves to pan, set aside.
If making homemade flatbread, follow the recipe to cook the flatbread (remember to use 1/3 of the dough recipe to roll out the 8” x 10” size). If using store bought flatbread, heat the flatbread for 1 – 2 minutes on each side to warm through.
Place the flatbread on a cutting board and layer pears, blackberries, arugula & goat cheese, evenly over the flatbread. Add prosciutto ribbons, spaced out across the width of the flatbread. Sprinkle with 1 tsp of lemon-thyme and drizzle with wildflower honey.
Slice down the middle of the flatbread lengthwise and then slice widthwise into 8 equal pieces (each with ½ slice of prosciutto).
Disclosure: I have participated in a paid partnership with Mastro/San Daniele. Opinions in this post are my own.