Cooking Class Flatbread!!!

I just recently conducted a cooking class online. We made 3 recipes, all but this one are featured on my YouTube channel. The other two dishes were my Artichoke Pesto with Burrata and the Crab Cakes used in my Eggs Chesapeake video.

This was a recipe I proposed for an outdoor menu that was never used. Thats okay you get to enjoy it without a reservation! Here is my Flatbread with Prosciutto, Figs and Goat Cheese.

The ingredients are simple and so is the procedure.

The first step is to sweat some onions. A moderate heat is required we here was do not want a hard sear on them. We just want to soften them and impart a little color.

The next item is garlic oil. We made roasted garlic for another recipe so we had the garlic oil available to us. To roast the garlic, peel the cloves and place them in a small sauce pan. Cover with olive oil and place the pan over low heat. keep an eye on this. We do not want to fry our garlic cloves. We just want to poach them. When the cloves take on a matte look and start browning on the edges it is time to remove the pan from the heat. Set the pan aside and let it all cool to room temperature. In a few minutes the whole kitchen with smell like roasted garlic. Once cooled you can separate the garlic from the oil and save for another use. Both the roasted garlic and the garlic oil must be refrigerated. No storing on the counter!

The previous steps could be done a day or two in advance.

Let's make the flatbread first we will start with the ingredients.

1 flatbread. I used a store bought Naan.

1 tsp garlic oil

3 Slices of Prosciutto, sliced into ribbons

3 or 4 Dried Figs, sliced thin.

1 ounce Goat Cheese

1 ounce Sweated Onions

1 Tablespoon sliced Almonds

Place the flatbread on a sheet pan and brush on the garlic oil. Arrange the prosciutto, onions, figs, goat cheese and almond on the flatbread. Do not go overboard on the ingredients. Place this in your oven at 350f for 10 minutes. I used my Cuisinart Air fryer set to Airfry at 300f for 8 minutes.

This is a quick and easy way to use these flatbreads without slathering marinara and piling on the Mozzarella. The flavor combinations are endless. ~Terry