I start to yearn for everything fall about this time. Despite the fact that I live in Florida, September always makes me feel better. I want everything to feel like fall, from my lattes to my attire to my meals right now. And this little flatbread works well.
Why? The strong flavor of the prosciutto blending with the vibrant, fresh arugula has a very reviving effect. I also added a tiny bit of balsamic reduction on my flatbread, which made these traditional tastes pop. The textures blend together flawlessly when everything is finished. Here is the recipe for prosciutto and arugula flatbread, without further ado.
Ingredients:
1 cup arugula and 4 slices of fresh prosciutto
One flatbread, one and a half cups of low-fat mozzarella cheese, and balsamic reduction
salt \spepper \sgarlic
1 teaspoon olive oil
Instructions
Turn on the 375 degree oven.
Add garlic, salt, and pepper to taste and drizzle olive oil over the flatbread. After that, bake for 5 minutes.
Remove the flatbread and evenly sprinkle low-fat mozzarella cheese on top. Bake a further five minutes after that. Or, until cheese has completely melted and the edges are beginning to crisp.
Prosciutto should be divided into smaller pieces and left aside while you do this.
Flatbread should be taken out of the oven and topped with prosciutto and arugula. Drizzle some balsamic reduction over the flatbread once it has been completely coated.
Slice up, then devour!
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