Flatbreads are some of the most fun recipes to experiment with, especially since it is hard to get it “wrong.” This fruity and savory flatbread makes a great partner to our 2014 Carr Pinot Noir, Yard Vineyard. The bright berry flavors and earthy undertones of the Pinot match well with the apples, raspberry, and cheese flavors in this recipe. For a vegetarian version, substitute the prosciutto with walnuts!
Prosciutto, Apple, Brie Flatbread
with Raspberry Balsamic Reduction
- 2¼ tsp. active dry yeast
- 2 tsp. sugar
- 1 c. warm water
- splash of olive oil
- pinch of salt
- 3 c. all-purpose flour
- 1 tbsp. garlic powder
- 3 shallots
- 4 garlic cloves, minced
- 1 tsp. butter
- handful of raspberries
- ¼ c. balsamic vinegar
- 1 wheel of brie
- 6 slices of prosciutto
- 1 honeycrisp apple
1. Combine yeast, sugar, and water. Let sit for 5 minutes. Add in olive oil, salt, flour and garlic. Combine for about 5 minutes, until smooth and form into a ball. Cover lightly with olive oil, cover with plastic wrap and let sit to rise for an hour.
2. Heat oven to 350ºF. Form the dough into two flatbreads and cook for 7-10 minutes. Flip and repeat.
3. Slice shallots into rings. In a small frying pan over medium heat, cook the shallots in butter until caramelized. Add in the garlic, cook for a few minutes, then turn heat on low.
4. In another small pan, combine the raspberries and balsamic and cook over medium heat, breaking down the raspberries. Once broken down, reduce heat to low stirring occasionally.
5. Top your dough with caramelized shallots, brie, sliced apple, and prosciutto. Transfer the flatbreads to a baking sheet and broil until cheese is bubbly, about 3 minutes.
6. Take flatbreads out, cool for 5 minutes, then top with raspberry balsamic reduction.
recipe adapted from Eat Love Garlic