I am so excited to share this Prosciutto and Arugula Flatbread with you all because there are a few “firsts” for me with this recipe!!
Numero uno: I finally used Simple Mills Artisan Bread. I know, I know….I’ve been living under a rock. Guys, this stuff is LEGIT. Like why the heck have I never tried it before?!?
Numero dos: This is the 1st recipe that I have used cheese. Yup, that’s right…..cheese. There are quite a few recipes where I give the option of adding cheese if that’s what you want to do, but I’ve never actually had a full blown recipe that has cheese in it! So your guys’ minds better be blown, cause mine is for sure!
And last, but not least, numero tres: This is my 1st time using a silicone baking sheet. Like I said….Living UNDER a rock! This silicone baking sheet is from my fave company Di Oro (don’t forget to get 25% off with the code ‘donutdioro’).
Like I mentioned earlier, this was my first time using Simple Mills. They use simple, clean, ingredients which I absolutely love and you have a few choices of what you want to do. I went for the flat bread, because duh! Because their ingredients are super simple, I added in some herbs to jazz it up a bit. Best decision ever!
The other best decision, reducing the balsamic vinegar and drizzling it over the top once it was finished!! I have a how to reduce balsamic vinegar on my Instagram in the “highlights” section. You can check out my Instagram @pretend_its_a_donut to see the video.
Alright, here we go, here we go, hereee weeee goooo!
- 1 box of Simple Mills Artisan Bread mix, flatbread method
- 1 tbl fresh rosemary, finely chopped
- 1 tsp garlic powder
- 2-3 pieces of prosciutto, broken into pieces
- 10 or so baby arugula leaves
- 1/2 of a 5 oz package of Chevre Fine Herb Goat Cheese
- Drizzle of your balsamic reduction
- Prepare your flatbread per the box instructions.
- Add the fresh rosemary and garlic powder into the dough and mix well.
- Place the dough onto a baking sheet and cook according to Simple Mills instructions.
- While flatbread is cooking, prepare your balsamic reduction.
- Once flatbread is done, remove from oven and spread the goat cheese all over it. Top with prosciutto and arugula, and lastly the reduced balsamic.
- Take 2 cups of balsamic dressing and place into a small pot.
- Bring to a rolling boil and let reduce for 10 minutes, swirling the pot every few minutes to keep it from burning.
- After about 10 minutes the balsamic vinegar will be very bubbly and thick. Remove from heat and set aside. It will thicken even more as it cools.
You might be asking yourself whats so special about reducing balsamic? A balsamic reduction is sweet and thick (that’s what she said) and doesn’t have that sharp vinegar taste. It’s great with fruit, especially strawberries, and even better on savory things, like this flatbread!! Once I’m done cooking it and it’s cooled down I put it in one of those ketchup squirter bottles and place it in my fridge. It will last a good few months in there….unless you literally put it on everything; which you probably will!!
This meal is obviously not Whole30, but is great for you life after Whole30 and for your Food Freedom!!
Paleo: kind of….it has goat cheese….