Grilled Prosciutto & Brie Flatbread with Caramelized Shallots, Crisp Apple and Raspberry Balsami
I have been in love with Brie for, I don't know how long. Such a great, creamy, robust cheese and perfect to use on flatbread. Delicate shallots compliment the cheese along with a balsmic-raspberry reduction. Prosciutto brings a fatty, salty bite and topped with the freshness and crisp of the apples. You cannot go wrong with this flatbread. With a nice glass of wine, this will do any night of the week!
Here's how I made this
1 packet active dry yeast (2 1/4 tsp)
2 tsp sugar
1 c warm water
splash of olive oil
pinch of salt
3 c all-purpose flour
1 Tbs garlic powder
3 large shallots sliced into thin rings
4 garlic cloves minces
1 tsp butter
handful of frozen or fresh raspberries
1/4 c balsamic vinegar
1 small wheel of brie cut into slices (I used light)
6 slices of prosciutto
1 small honeycrisp apple sliced thin
First, combine yeast, sugar, water and let sit for 5 minutes.
Add in the olive oil, salt, flour and garlic and combine with a dough hook (or by hand until formed into ball)
Continue to mix with a dough hook for 5 minutes until smooth (or knead by hand for 10-15 minutes)
Cover lightly with olive oil, cover with plastic wrap and let sit to rise for an hour.
For this flatbread, since it's grilled, you can either use an outdoor grill, a griddler or just use the oven to cook the flatbread. For this I used my new griddler!
Get the griddler hot (400 degrees) oven would be 350 degrees, cook for 10 minutes, then top with the toppings later on in this blog post that I will mention.
Form the dough into two flatbreads, for thinner ones you can make 4.
Cook the flatbreads on the griddler (DO NOT MOVE THEM ONCE SET) and cook for 7-10 minutes, peak to see the grill marks. Flip and repeat.
While your flatbreads are cooking, in a small frying pan over medium heat, cook the shallots in butter until caramelized. Then add in the garlic, cook for a few minutes then turn heat on low.
In a small sauce pan, combine the raspberries and balsamic and cook over medium heat, breaking down the raspberries. Once broken down, reduce heat to low stirring occasionally. The sauce will reduce.
Once the grill marks are to your liking on your flatbreads, top with shallots, then brie, then proscuitto.
The cheese will melt a bit as you are assembling. Transfer the flatbreads to a baking sheet and broil until cheese is bubbly. (About 3 minutes)
As the flatbreads are broiling, slice up the apple.
Take out flatbreads, cool for 5 minutes then top with apples and raspberry balsamic reduction.
Cut into thin slices and ENJOY!!!!
Servings: 2-4 (depending on crust thickness)
Cook time: 25 minutes