Apple, Cheddar & Prosciutto Flatbread

Crisp apples, sharp cheddar and salty prosciutto come together on a warm, crispy flatbread, finished with peppery arugula and a drizzle of Cranberry Pear White Balsamic. It's an easy fall appetizer or light dinner.

Serves: 4
Prep: 10 minutes
Bake: 10–12 minutes

Ingredients

• 2 naan or flatbreads
• 2 tbsp Butter Olive Oil, divided
• 1½ cups shredded sharp white cheddar
• 1 crisp apple, such as Honeycrisp, thinly sliced
• 3 oz prosciutto, torn into pieces
• ¼ small red onion, very thinly sliced
• 1 cup fresh arugula
• 1½–2 tbsp Cranberry Pear White Balsamic
• Freshly cracked black pepper

Directions

1. Preheat oven to 425°F. Place the flatbreads on a baking sheet.
2. Brush each flatbread with Butter Olive Oil, going all the way to the edges.
3. Top with the shredded white cheddar, thinly sliced apple and red onion.
4. Add the prosciutto, distributing it evenly over the flatbreads.
5. Bake for 10–12 minutes, until the cheese is melted and bubbly and the edges of the flatbread are golden and crisp.
6. Remove from the oven and let cool for 2–3 minutes.
7. Scatter fresh arugula over the top.
8. Finish with a light drizzle of Cranberry Pear White Balsamic and a little freshly cracked black pepper.
9. Slice and serve warm.

What You'll Taste

Buttery, crispy flatbread with sweet-tart apple, sharp cheddar and salty prosciutto. The Cranberry Pear adds a bright, fruity finish that cuts through the richness of the cheese.

Olivetta Tip

Don't drown the flatbread in balsamic. A light finishing drizzle is all you need. Put the Cranberry Pear on after baking so its fresh fruit flavor stays bright.