Flatbread With Dates, Manchego & Prosciutto
Flatbread with dates, Manchego, and prosciutto is a delightful mix of sweet, salty, and savory flavors. The chewy dates pair beautifully with the nutty Manchego cheese and the thin, salty prosciutto, all atop a crisp flatbread for the perfect bite. It’s an easy, elegant appetizer or snack!
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Calories: 320kcal
Servings: 0
Equipment
- Rolling Pin
- Baking tray
- Parchment Paper
- Fork
- Knife
- Cutting Board
Ingredients
- 1 premade pizza dough
- 6 button mushrooms
- 6 dates
- 10 slices manchego cheese
- 2 tbsp Apollo ¨Mistral¨ organic extra virgin olive oil
- pinch sea salt
- handful fresh parsley
- pinch black pepper
- 1 sprig fresh rosemary
Instructions
- Roll out premade pizza dough to about 1/8 inch thick, place it on a parchment-lined baking tray, and poke holes all over with a fork.
- Slice Manchego cheese into 10 thin pieces (about 1/8 to 1/4 inch thick) and arrange them on the dough.
- Thinly slice 6 washed and dried button mushrooms, then scatter them evenly over the cheese.
- Pit and chop 6 dates, then sprinkle the pieces evenly over the mushrooms.
- Drizzle the flatbread with extra virgin olive oil and season with sea salt and freshly cracked black pepper.
- Chop a handful of fresh parsley and 1 sprig of rosemary, then spread them evenly over the flatbread.
- Bake in a preheated oven at 210°C (425°F) on the bake + broil setting for 14–16 minutes, until golden.
- Cut the flatbread into 2 x 6-inch pieces, serve, and enjoy!
Nutrition
Calories: 320kcal | Carbohydrates: 28g | Protein: 9g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 15mg | Sodium: 250mg | Potassium: 210mg | Fiber: 2g | Sugar: 9g | Vitamin A: 400IU | Vitamin C: 3mg | Calcium: 140mg | Iron: 1.5mg