My latest flatbread creation, using ingredients I had on hand. And it may be my new favorite dinner for one!
Prosciutto, Brie & Apricot 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!
There’s a little gem of an Italian Restaurant in nearby Clarkston Michigan. My lifelong BFF introduced it to me and it’s quickly become my favorite. Their menu changes with the season and their offerings are inspired and delicious. I’m crazy about their flatbreads.
I’ve created my version of a favorite while using recipe builder on the Weight Watchers app. I’ve lost 15 pounds (since joining Weight Watchers on December 28) and I’m finding that I can have gourmet meals with a bit of creativity. This was so yummy I had to share it with the blogsphere.
1/2 oz prosciutto – roll and slice into thin “ribbons”
3/4 oz brie – remove rind, cut into small pieces
1 large Medjool Date – pit, then cut into 6-8 pieces
1 t Balsamic Vinegar
Preheat oven to 400 degrees. On a baking stone, place the Naan. Top with baby argula, followed by prosciutto, brie and dates. Drizzle the balsamic over the other ingredients. Bake for 5-8 minutes and the brie is melted. If desired, a little cracked black pepper completes this dish.