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  • Writer's pictureGina

Apricot, Prosciutto & Hazelnut Flatbread

Yes, I know this looks much like an earlier post......this one, if you've forgot.

But it's not really like that one. If you clicked on the link, 1- good job!, 2- you saw that it was to my Naan bread with arugula, prosciutto and goat cheese and 3,- now you see some similarities.

Now stop there with that, "it's basically the same thing," thought train. That recipe used prepared Naan bread. This one I made my own and wow, was that yummy! I used Sally's recipe and even by itself it was excellent.

The other recipe schmeared the bottom of the flatbread or in that case, Naan, with fig jam. This one- apricot preserves! Both sweet and sticky but fig is a deeper, more concentrated flavor while the apricot is lighter with more of a sugar pop. Okay, you got me on, "they both have prosciutto, arugula and goat cheese". In my defense, those are rockstar ingredients and play nice with everyone in the sandbox if you catch my drift (aka- versatile add-ons). And for the fishing touches, I drizzled balsamic glaze over the previously posted one and this one, I topped with roasted hazelnuts. Those finishers are yes, both delicious but also quite different. The glaze highlighted more of the sweetness amidst the ingredients while the hazelnuts offered a hint of rich smokeyness IMO.

So there you have it. Two flatbread appetizers, each with unique flavor and texture profiles. To be honest, I heart them both. This one I went a bit more homemade and unusual with the combinations while the other was definitely more traditional and predictable. I won't sway you either way, I just ask you comment below or dm me on instagram to report back. :)


Apricot, Prosciutto & Hazelnut Flatbread

Servings: makes 2 flatbread


1 package of 2 flatbread, I made my own and used this recipe via Sally's Baking Addiction or I recommend StoneFire brand Naan bread or their flatbread

3-6 TBS Apricot preserves

6 slices Prosciutto di Parma

2 oz goat cheese

1/4 C hazelnuts, roasted, most of skin removed and then coarsely chopped

1 C baby arugula

freshly cracked pepper

  1. Preheat oven to 400 F. If you have a pizza stone, place in oven to preheat as well.

  2. Top each flatbread with about 2-3 TBS of apricot preserves and spread. You want the entire flatbread well coated, but not too heavy. You can leave the border untouched by preserves, as the heat will cause it to ooze over in that direction.

  3. Rip the prosciutto into large shreds and evenly distribute over each flatbread.

  4. Using your hands to break apart, distribute goat cheese "crumbles" all over each flatbread.

  5. Place in oven on a cookie sheet or directly on pizza stone. If using cookie sheet, bake for about 10 minutes or until edges are darker in color, prosciutto has crisped up a bit and the goat cheese is starting to melt. If on the pizza stone, bake for about 6-8 minutes or until edges are darker in color, prosciutto has crisped up a bit and the goat cheese is starting to melt.

  6. Remove from oven, place flatbreads on serving tray or cutting board, top with arugula, hazelnuts and freshly cracked pepper. Slice and serve!

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