Fig-and-Prosciutto Flatbreads
- Recipe by Todd English
Pairing Suggestion
Light, cherry-inflected Chianti Classico: 2006 Coltibuono RS.
Fig-and-Prosciutto Flatbreads
- Recipe by Todd English
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Fig-and-Prosciutto Flatbreads
these are delicious! I served them at room temp and they were very good, so you can make them right before guests arrive.
Posted by: STORMYGIRL on November 8, 2009
I made this for a party and everyone loved it. I used goat cheese instead of gorgonzola because we had some picky eaters that didn't like blue cheese. It was great. I will definitely make it again...and with gorgonzola next time.
Posted by: sfox18 on October 26, 2009
Good. When I made it I put perhaps too much fig jam and used a prosciutto that was not very salty. It was a mistake. Use the best prosciutto you can afford because the saltiness is more important than the sweetness of the fig jam (which goes a long way). I used flat bread, not pizza dough, and it was great. I did not hae a pizza stone; I used just a cookie sheet and it was fine.
Posted by: NYCRAT on August 2, 2008
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