Ingredients:
1 Flatbread
2 oz Prosciutto (sliced thin)
Handful of Arugula
6 oz Burrata Cheese
1 bunch Basil (minced)
1 tsp Garlic (minced)
1 tsp Shallot (minced)
Buona Cucina Infused Tuscan Herb Oil (as needed)
Buona Cucina Dark Raspberry Balsamic Vinegar (as needed)
Buona Cucina Black Truffle Sea Salt (to taste)
Directions
Assemble the Flatbread:
Spread prosciutto, arugula, and burrata cheese evenly over the flatbread.
Prepare the Basil Pesto Mixture:
In a small bowl, mix basil, garlic, shallot, and 1 tablespoon of Tuscan Herb Olive Oil.
Drizzle the mixture evenly across the flatbread.
Bake the Flatbread:
Preheat the oven to 425°F.
Bake the flatbread for 6-10 minutes, or until slightly crispy and the cheese is melted.
Finish and Serve:
Drizzle with additional Tuscan Herb Olive Oil and Raspberry Balsamic Vinegar.
Sprinkle lightly with Black Truffle Sea Salt.
Recipe by Chef Eric Longley