Author Notes
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
Ingredients
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2
Naan
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4 tablespoons
Olive oil
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2 tablespoons
Minced garlic
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1/2 cup
Hummus (homemade or store bought)
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1/3 cup
Kalamata olives thinly sliced
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6
Pickled Piquillo peppers thinly sliced
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6
Medjool dates pitted and chopped
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6 ounces
Crumbled goat cheese
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1/4 pound
Prosciutto thinly sliced then julienned
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2 cups
Arugula
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1/2 tablespoon
Balsamic vinegar
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Salt and pepper
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Pinch
Sugar
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Splash
Balsamic glaze, purchased or homemade
Directions
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Preheat oven to 350 degrees.
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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.
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Bake the naan for 6 minutes to crisp them up a bit. Remove from oven and spread them with the hummus.
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Layer the olives, Piquilllo peppers and dates evenly over the naan. Sprinkle the goat cheese in top and divide the prosciutto over the cheese.
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Bake the naan for 8-10 minutes.
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While the naan is baking, add the balsamic vinegar to the oil and garlic remaining in the large bowl and toss in the arugula.
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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.
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