Ingredients
Serves 2
2 flatbreads (or you could use foccacia or another similar loaf)
Cornmeal for sprinkling
2 teaspoons olive oil
½ teaspoon minced garlic
2 pinches kosher salt
2 pinches black pepper
1 teaspoon chopped fresh rosemary leaves
½ cup fig jam
4 ounces Gorgonzola cheese, crumbled into pea-sized pieces
3 ounces thinly sliced prosciutto
1 scallion, thinly sliced lengthwise, for garnish
Preparation
Preheat oven to 375 degrees. Place flatbreads on baking sheet. Sprinkle each with cornmeal.
Sprinkle each with 1 teaspoon oil, ¼ teaspoon minced garlic, 1 pinch each salt and pepper, and ½ teaspoon chopped rosemary.
Be sure to leave an outer lip of 1 inch all the way around. Evenly dot ¼ cup fig jam and 2 ounces Gorgonzola cheese on the flatbread.
Top each with half the prosciutto. Slide the flatbread into the oven. Bake for 5 minutes, or until lightly browned.
Cut into wedges. Garnish with sliced scallion.
