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Truffle, Prosciutto, and Apple Flatbread

An easy and delicious fall appetizer featuring a simple truffle almond pesto, prosciutto, nutty gruyere cheese, and juicy apples.
Prep Time 15 minutes
Cook Time 8 minutes
Course Appetizer


  • 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


  • 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.
Keyword apple, fall appetizer, fall recipe, flatbread, pizza, prosciutto, truffle