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Apple, Prosciutto & White Cheddar Flatbread (30 Minutes) - Heavenly Home Cooking
Sweet Honeycrisp apples, salty prosciutto, melted white cheddar, and fresh arugula come together on a crispy flatbread. An easy bistro-style meal in 30 minutes!
Rezept
Zubereitungszeit ca. 30 MinutenVorbereitung ca. 15 MinutenKochzeit ca. 14 Minuten
Zutaten:
- 3 tablespoons full-fat sour cream
- 1½ teaspoons Dijon mustard
- 1½ teaspoons olive oil
- freshly ground black pepper (to taste)
- 1 medium apple (about 6 ounces (170 g), cored and sliced very thin. We used and recommend Honeycrisp apples.)
- 4½ ounces sharp white cheddar (freshly shredded, divided)
- 3 ounces prosciutto (divided)
- 1½ cups baby arugula (packed cups)
- ¾ teaspoon extra-virgin olive oil
- ½ teaspoon fresh lemon juice
Arbeitsschritte:
- Heat the oven to 450 F (230 C). Place a sheet pan or pizza stone in the oven while it heats.
- Stir together the 3 tablespoons full-fat sour cream, 1½ teaspoons Dijon mustard, 1½ teaspoons olive oil, and a few grinds of freshly ground black pepper.
- Slice the 1 medium apple very thinly, about ⅛ inch thick or slightly thinner. Pat the slices lightly with a paper towel if they seem especially juicy. (Note 1)
- Place the flatbreads on parchment or a pizza peel. Divide the Dijon-sour cream mixture between them and spread it over the surfaces in a very thin layer, leaving a small border around the edges.
- Divide 3.38 ounces sharp white cheddar evenly between the flatbreads.
- Arrange the apple slices over the cheese in mostly single layers with slight overlap. Avoid piling them heavily.
- Tear 1.5 ounces prosciutto into pieces and divide it between the flatbreads. Sprinkle the remaining 1.13 ounces sharp white cheddar over the top.
- Transfer the flatbreads to the hot sheet pan or pizza stone and bake for 8 to 12 minutes, until the crusts are crisp at the edges, the cheese is melted, and the apple slices have softened slightly without becoming mushy. (Note 2)
- While the flatbreads bake, toss the 1½ cups baby arugula with the ¾ teaspoon extra-virgin olive oil and ½ teaspoon fresh lemon juice. Do not add salt.
- Remove the flatbreads from the oven. Tear the remaining 1.5 ounces prosciutto over the top.
- Scatter the lightly dressed arugula over the flatbreads. Cut into appetizer-size pieces and serve immediately. (Note 3)
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