Truffle, Prosciutto, and Apple Flatbread
An easy and delicious fall appetizer featuring a simple truffle almond pesto, prosciutto, nutty gruyere cheese, and juicy apples.
Ingredients
- 1 c truffle almonds
- 1/4 c olive oil extra virgin
- 2 tbsp honey
- 1 tbsp fresh thyme chopped
- 1 package pizza crust, flatbread, or focaccia
- 4 oz Havarti cheese shredded
- 3 oz prosciutto sliced thin
- 4 oz Gruyere cheese shredded
- 2 tbsp flat leaf parsley chopped
- 1 apple cored and cut into thin slices
Instructions
- Preheat the oven to 450ยบ.
- To make the nut pesto, combine the truffle almonds, olive oil, honey, and thyme in the bowl of a food processor. Pulse until the almonds are finely chopped. Taste for salt and add a little if necessary.
- Place the flatbread on a parchment lined baking sheet. Spread the almond pesto evenly across the surface of the flatbread. Top with grated Havarti cheese, then the prosciutto, then the Gruyere cheese.
- Place in the oven and bake for 8 minutes, until the cheese has melted and started to bubble and the edges of the flatbread are golden and lightly toasted.
- Sprinkle the flatbread with parsley then cut into two-bite sized squares or wedges and top each serving with an apple slice.