Crispy Prosciutto, Plum and Burrata Flatbread

Crispy Prosciutto, Plum and Burrata Flatbread – SIGN ME UP!

Crispy Prosciutto, Plum and Burrata Flatbread from www.whatsgabycooking.com (@whatsgabycookin)

There are few things in life that I love more than this combination of crispy prosciutto, perfectly ripe plums and creamy burrata on top of a flatbread! The only thing I can think that would make this combo even better is if it took less than 10 minutes to prep and cook – and guess what – that’s exactly what’s happening here!

Crispy Prosciutto, Plum and Burrata Flatbread from www.whatsgabycooking.com (@whatsgabycookin) Crispy Prosciutto, Plum and Burrata Flatbread from www.whatsgabycooking.com (@whatsgabycookin)

I’m so thrilled to be working with Stonefire over the next few months and bringing you 4 recipes featuring their Naan bread that takes naan up a notch – or 120378! Naan bread is beyond versatile – you can use it for flatbreads, for dippings into sauces and dips, for folding up and eating like a wrap… possibilities are endless! I’m kick this partnership off with Crispy Prosciutto, Plum and Burrata Flatbread because it is the quintessential summer dish and I know you’re gonna love it! Make it for dinner, make it for 4th of July, make it every day until plums go out of season. You can thank me later!!

Crispy Prosciutto, Plum and Burrata Flatbread from www.whatsgabycooking.com (@whatsgabycookin)

Crispy Prosciutto, Plum and Burrata Flatbread

Yield: Serves 2-4

Crispy Prosciutto, Plum and Burrata Flatbread

Ingredients

  • 2 Original Stonefire Naan bread
  • Olive oil for brushing
  • 1 garlic clove, thinly sliced
  • 3 ounces of thinly sliced Prosciutto di Parma
  • 2 plums or pluots, sliced
  • Burrata cheese
  • Fresh basil

Instructions

  1. Preheat oven to 400 degrees F.
  2. Brush the tops of the naan bread with the olive oil and sprinkle a few slices of garlic.
  3. Place pieces of prosciutto on a parchment lined baking sheet and bake until crispy. Remove and set aside
  4. Toast the Stonefire whole grain naan in the oven for 5-6 minutes until warm and slightly toasted.
  5. Remove from the oven. Top with a few spoonfuls of burrata cheese. Let the burrata melt from the residual heat from the oven for a few minutes. Add pieces of the crispy prosciutto and plums and basil. Slice on angels and serve.
https://whatsgabycooking.com/crispy-prosciutto-plum-burrata-flatbread/

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

** This post is brought to you by Stonefire. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**

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15 Comments

  1. Beautiful flatbread! Love the fusion of flavors. This is such an easy and delicious quick meal to make.

  2. This is a great combination of flavors. I think you’re right that it’s a recipe that will keep coming back until the end of plum season.

  3. You are my favorite. If I ever needed someone for delicious, festive summer food, I would choose you in a heartbeat <3

  4. I made this and had high hopes for it both on presentation and taste. The problem was I should have laid the ingredients out so that if I sliced it on an angle (as suggested) it would have made a better presentation and the flavors would have blended better. It was a tasty combo no matter how you slice it. Thanks!

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