My latest flatbread creation, using ingredients I had on hand. And it may be my new favorite dinner for one!
Prosciutto, Brie & Apricot Flatbread
- 1 flatbread
- 2 oz cubed Brie
- 1-2 t fresh thyme
- 2 slices prosciutto, rolled and sliced into ribbons
- 6-8 chopped dried apricots, cut into 3-4 pieces
- Garlic Aioli (see below)
- Crunchy onions, crumbled
- Fresh Italian parsley, for garnish
Heat oven to 400 degrees. Brush flatbread on both sides with olive oil and place into a skillet then into the oven for 10 minutes. Remove and top with a light spread of the garlic aioli, followed by the apricots, brie, thyme and prosciutto. Return to the oven for 6-8 minutes. Remove and add the crunchy onions and parsley. Serve and enjoy!
- 1 garlic clove
- 3 T mayonnaise
- 1/4 t lemon juice
- salt and pepper to taste
Using a micro plane, grate the garlic clove over the mayonnaise, stir in lemon juice, salt and pepper. This is delicious on any number of sandwiches and burgers as well as a base for the flatbread recipe above and is even better made a day or two ahead!
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