Savor the taste of summer with this blueberry balsamic flatbread, topped with savory prosciutto and fresh arugula, blending sweet and salty flavors in every bite.
Ingredients
- 2 flatbreads
- 1/4 cup honey mascarpone
- 1 cup blueberries washed and rinsed
- 6 slices prosciutto
- 1/2 cup arugula
- 1/4 lemon
- coarse sea salt
- Basil Olive Oil
- Blueberry White Balsamic Reduction
Other great flavors to try!
Instructions
Flatbread:
- Preheat the oven to 350°F.
- Spread the Honey Mascarpone evenly onto the flatbreads, ensuring it covers the entire surface. Add blueberries and prosciutto on top.
- Place the flatbreads in the oven and bake for 10-12 minutes.
Arugula:
- Toss the arugula with a drizzle of basil olive oil, a squeeze of lemon, and a pinch of sea salt.
Assembly:
- Once the flatbreads are done, remove them from the oven and top them with the prepared arugula. Drizzle with Blueberry White Balsamic Reduction before serving.
Leave a Reply