Italian Prosciutto And Cantaloupe Flatbread
If You Love A Sweet And Salty Taste Combination, This Flatbread Recipe Will Hit The Spot. Pairing Ripe Cantaloupe, Salty Prosciutto, And A Sweet Balsamic Drizzle May Sound A Bit Odd, But As Soon As You Take That First Delicious Bite, You Will Be Brainstorming So Many Different Ways To Use Them In Other Recipes. The Recipe Uses A Balsamic Glaze, Which You Can Find By The Vinegar Products At Your Store—Or You Can Make Your Own By Simmering Balsamic Vinegar Over Medium Heat Until It Becomes A Syrup.
Ingredients
- 2 8″ Naan Flatbreads
- 1 Tablespoon Extra-Virgin Olive Oil
- 1 ½ Cups Frozen Chopped Onions
- ½ Teaspoon Kosher Salt
- ¼ Teaspoon Ground Black Pepper
- 2 Cubes Frozen Crushed Garlic
- 2 Cubes Frozen Chopped Basil
- ¼ Cup Freshly Grated Parmesan Cheese
- 4 Ounces Fresh Mozzarella Cheese Sliced
- 3 Ounces Sliced Prosciutto
- ½ Cup Very Thinly Sliced Cantaloupe
- 2 Tablespoons Balsamic Reduction Glaze
Instructions
- Preheat Oven To 400°F.
- Place Flatbreads On Rimmed Baking Sheet.
- Heat A Large Skillet Over High Heat.
- When Hot, Add Oil, Onions, Salt, And Pepper.
- Cook Until Onions Soften, About 3 Minutes, Then Add Garlic.
- Continue To Cook Until Onions Are Browned, About 3–4 Minutes.
- Turn Off Heat And Add Basil.
- Mix To Incorporate Basil Into Onions, Then Spread Onto Flatbreads.
- Top Flatbreads With Parmesan And Mozzarella.
- Bake For 5 Minutes.
- Remove And Add Prosciutto And Cantaloupe; Drizzle On Balsamic Glaze.
- Serve Immediately.
Nutrition values
Calories: 285 kcal