🌿 Mediterranean Prosciutto Burrata Flatbread
📝 Ingredients:
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2 flatbreads (store-bought naan or homemade)
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2 tbsp olive oil
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1 garlic clove, minced
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½ cup sun-dried tomatoes, chopped
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½ cup arugula (or baby spinach)
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4–6 slices prosciutto
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1 ball burrata cheese (about 4 oz)
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2 tbsp pitted kalamata olives, sliced
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1 tbsp pine nuts, toasted
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Fresh basil leaves, for garnish
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Balsamic glaze, for drizzling
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Sea salt & black pepper, to taste
👩🍳 Instructions:
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Preheat oven to 400°F (200°C).
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Place flatbreads on a baking sheet. Brush lightly with olive oil and sprinkle with garlic.
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Bake for 5–6 minutes until warm and slightly crisp.
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Remove from oven. Top each flatbread with sun-dried tomatoes, olives, and prosciutto.
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Tear the burrata into chunks and place over the flatbread.
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Return to oven for just 2–3 minutes (to warm but not fully melt burrata).
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Remove and top with fresh arugula, toasted pine nuts, and basil.
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Drizzle with balsamic glaze, season with salt & pepper, and serve warm.
❓ Q&A
Q1: Can I use mozzarella instead of burrata?
Yes! Fresh mozzarella works as a substitute, though burrata gives a creamier, richer texture.
Q2: What type of flatbread is best?
Naan, pita, or thin pizza crust all work. Naan gives a soft base, while pita is lighter and crispier.
Q3: Can I make this vegetarian?
Absolutely. Skip the prosciutto and add roasted zucchini, eggplant, or artichokes for a hearty vegetarian version.
Q4: Do I need balsamic glaze?
It adds a sweet-tangy balance. If you don’t have it, reduce balsamic vinegar on the stove until syrupy or use a drizzle of honey.
Q5: Can I prep this ahead of time?
Yes—assemble everything except the burrata and arugula. Just before serving, add them for freshness.
Q6: What can I serve with this flatbread?
It pairs beautifully with a crisp Mediterranean salad, roasted veggies, or a glass of white wine.
