Flatbread with dates, manchego cheese, rosemary & crispy prosciutto
Bread
Savory flatbread with manchego cheese, dates, fresh rosemary, balsamic onions and crispy prosciutto will send your taste buds into overdrive--in a good way! This is a classic combination turned pizza-ish! I love dates because of their versatility, they are often found in desserts but also play a big part in savory dishes. The only problem is that their sweetness can be a little overpowering. This flatbread balances out the sweetness with the crispy salty prosciutto and manchego cheese. The fried up prosciutto is addicting, so make sure to leave some for the flatbread. I used a 3 month aged Manchego, for easy melting. <br />The flatbread dough recipe is adapted from Suzanne Goin, her recipe for focaccia. The original recipe calls for barley malt syrup or molasses--I had none but had some cane syrup as a backup and worked out well. If you do not have bread flour, all-purpose can be used. This was my first time working with bread flour and it added a bit more chew due to the gluten. <br />*Store bought flatbread or pizza dough can be used
Share:
0
14
0
Comments