Charcuterie Flatbread with Medjool Dates, Prosciutto & Parmesan

This flatbread is topped with so many the goodies we love to nibble from a charcuterie board and warmed gently.

View Instructions

Makes:

2 flatbreads

SERVES

4 to 6

Prep Time:

Under 10 minutes

Cook Time:

5 minutes

Introduction

About this Recipe

Category:

Appetizers

Need an enticing but easy starter to serve family or friends? This flatbread is topped with so many the goodies we love to nibble from a charcuterie board and warmed gently. The sweetness of Medjool dates contrasts against the salty prosciutto and cheese and the roasted pepper adds a pop of colour…yum!

Ingredients

Anna’s Easy Flatbread

Makes 2 flatbreads
Serves 4 to 6
Prep Time: 15 minutes
Cook time: 6 to 14 minutes

2 cups (300 g) all-purpose flour
2 tsp fine salt
1 ½ tsp granulated sugar or honey
1 ¼ tsp instant dry yeast
2/3 cup (160 mL) lukewarm water
6 Tbsp (90 mL) thick plain yoghurt
1 Tbsp olive oil, plus extra for brushing

2 pre-baked flatbreads
(store bought, or Anna’s recipe)
8-12 slices prosciutto
1 ½ oz (45 g) Parmesan shavings
½ cup (125 mL) julienned roasted pepper strips
8 pitted Medjool dates, roughly chopped
2 Tbsp (30 mL) Italian parsley leaves
Honey or balsamic glaze, for drizzling

Step by Step Instructions

Flatbread

Step 1

Measure the flour, salt, sugar (if using) and yeast into a large mixing bowl. Add the water, honey (if using in place of sugar), yoghurt and 1 Tbsp olive oil and stir with a wooden spoon until too difficult to do so. Turn the dough out onto a worktable and knead for about 5 minutes, until elastic. Return to the bowl and cover bowl, letting the dough rise on the counter for 40 minutes.

Step 2

To bake the flatbread, preheat the oven to 400℉ (200℃). Divide the dough into 2 pieces and shape each into a ball. Use a rolling pin on a lightly floured work surface to roll each piece of dough into a flat circle or oblong shape just under ½-inch (12 mm) thick. Place these onto a parchment-lined baking tray and dock with a fork. Bake for 12-14 minutes until golden brown. If they happen to puff up like a pita bread, pierce each with a skewer to allow it to deflate, and brush with olive oil.

Step 3

To pan-fry the flatbread, preheat a heavy-bottomed skillet** over medium high heat. Drop in a flatbread (do not grease the pan) and cook for about 3 minutes on each side, until the bread blisters and the blisters brown. Repeat with the second flatbread and then brush each with olive oil.

NOTE: You can divide the dough into 3 or 4 pieces to better fit into your skillet, if needed

Assembly

Step 1

Preheat the oven to 400℉ (200℃). Place the two flatbreads onto a parchment-lined baking tray.

Step 2

Arrange the prosciutto slices on top followed by the Parmesan shavings and the roasted red pepper strips. Sprinkle the Medjool dates overtop. Bake the flatbreads for 5 minutes, to warm it through and soften the toppings.

Step 3

Transfer the warm flatbreads to platter or cutting board and top with the parsley and a drizzle of honey or balsamic glaze. Slice or even tear the flatbread to serve it.