Flatbreads in restaurants are a personal favorite and I was inspired to develop a sweet and savory recipe using dates because they pair so well with flavors like garlic and salty prosciutto —Jane
Hummus (homemade or store bought)
Kalamata olives thinly sliced
Pickled Piquillo peppers thinly sliced
Medjool dates pitted and chopped
Crumbled goat cheese
Prosciutto thinly sliced then julienned
Salt and pepper
Balsamic glaze, purchased or homemade
In This Recipe
Preheat oven to 350 degrees.
Place the two naan on a cookie sheet lined with parchment paper. Combine olive oil and minced garlic in a large bowl and brush the mixture on the naan. Reserve the garlic oil for the arugula salad topping.
Bake the naan for 6 minutes to crisp them up a bit. Remove from oven and spread them with the hummus.
Layer the olives, Piquilllo peppers and dates evenly over the naan. Sprinkle the goat cheese in top and divide the prosciutto over the cheese.
Bake the naan for 8-10 minutes.
While the naan is baking, add the balsamic vinegar to the oil and garlic remaining in the large bowl and toss in the arugula.
Remove naan from oven and pile the arugula on them. Drizzle each one with balsamic glaze. Cut the flatbreads into 4 strips each and serve warm.