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Grilled Flatbread with Stone Fruits and Prosciutto · Appetizers

Grilled Flatbread with Stone Fruits and Prosciutto
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First of the season apricots (in stores now!) partnered with prosciutto and Milwaukee-made Clock Shadow Creamery cheese. Pizza crust, naan bread, pita bread or homemade pizza dough all work well as the base of your spring flatbread. We absolutely love Clock Shadow chevre or quark partnered with the apricots (or any stone fruit will work here); if your cheese drawer has smoked gouda or smoked provolone, they are great too!
serves 4

Ingredients

1 flatbread pizza crust (or 2 Stonefire Naan breads)

3 small stone fruits (nectarines, peaches, apricots), halved and pitted

1 tablespoon apricot jam (orange marmalade or fig jam work well too)

4 ounces Clock Shadow Creamery Quark or Chevre

2 slices of prosciutto

Olive oil for brushing

1 cup of arugula or salad mix
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Grilled Flatbread with Stone Fruits and Prosciutto
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

  1. Preheat grill to medium high.
  2. Brush apricots and one side of the flatbread and lay all on the preheated grill. Close the lid. Apricots char nicely in 2 minutes per side, the flatbread will take about 4 minutes to char.
  3. Remove apricots and set aside to cool. Brush oil on the top of the flatbread and flip over. If using, spread jam on the flatbread.
  4. Slice apricots into bite-sized pieces and top flatbread while on the grill. Dollop cheese all over and top with prosciutto, torn into pieces.
  5. Close the grill lid and grill for 5 minutes until cheese melts. Pull off grill to place and scatter arugula or salad mix on top before cutting and serving.
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