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!
Some nights I imagine I’m on Chopped (perhaps my favorite of all shows on The Food Network) and decide to challenge myself based on featuring four random ingredients and transforming them into something that would delight the Chopped judges – or in this case me. Okay guys, work with me here……
In my Chopped fantasy, Ted Allen asks me to open the basket and announces my four mystery ingredients:
Dried Black Mission Figs
If you regularly watch Chopped, you’re likely thinking I got lucky – no gummy worms, eel or headcheese in my basket. Keep in mind, if I were on Chopped (seriously on my bucket list) it would be a home-chef episode. For those shows they typically don’t give the contestants something that would send them running from the studio in tears.
Here’s what I decided to make with my basket ingredients:
Pre-heat the oven to 500 degrees, place your baking stone in the oven. Mix together a pizza crust mix (add water, olive oil, knead, cover rest for 10 minutes) Place dried figs into boiling water to hydrate – set aside. Prepare the toppings – prosciutto, chopped shallots, spinach, slice the figs in half. Using a cutting board with a dusting of corn meal and garlic powder, manipulate the pizza dough into the desired shape and thickness. Place the prosciutto, spinach, shallots, figs onto the unbaked crust, add red pepper flakes and top with shredded mozzarella and a drizzle of good olive oil. Pull the heated baking stone from the oven and slide the pizza onto the stone. Place in the oven for 10-15 minutes until the crust is nicely browned. Remove from oven, top with chopped hazelnuts and cool for five minutes. Slice and enjoy.
And yes, in my Chopped fantasy – the judges not only rave about my culinary skills but I’m offered my own show on The Food Network on the spot. Of course, I humbly accept their accolades and realize I’m going to have to come out of retirement to do my show but this is a tradeoff I must make to follow my passion….
This is the second post in my new series, Cooking for One. Since losing Spence almost three months ago, it’s taken time to regain my appetite and rediscover my passion for cooking. Thankfully the desire to create and savor delicious meals has slowly returned. In sharing these ideas, I hope that even when it’s just you, you’ll feel inspired to make something special – you’re worth it!
Fontina & Prosciutto Flatbread with Figs & Balsamic Reduction
1 piece of Naan
fresh cracked black pepper
red pepper flakes
sliced Fontina cheese
thin sliced prosciutto, torn into smaller pieces
chopped or sliced figs
thin sliced red onion
fresh baby spinach
Preheat oven to 350 degrees. Brush a cast iron skillet (or baking stone) with olive oil and place into the oven for five minutes. While the skillet heats, brush the top of the Naan with olive oil, add cracked black pepper and red pepper flakes, then add slices of fontina covering the top. Next add the proscuitto, figs, red onion and chopped pistachios. Place the flatbread into the skillet and return to the oven for ten minutes or until the cheese is bubbly. Remove from oven and immediately top with a handful of spinach then a good drizzle of balsamic reduction. I enjoyed this with a lovely glass of Prosecco.
Note: Naan is such a quick and delicious product to use for a quick flatbread or pizza – try any combination of fun toppings – there’s simply no limit!
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.