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Arugula, Prosciutto & Goat Cheese Naan Breads



Oh how I love a fancy anything. Outfits, decor, events......and naturally food! It is just something about someone or yourself putting in some extra effort and ‘fluff’ to make the end result so captivating.

Case and point- this dish. A basic Naan bread doctored up with fresh ingredients then plated perfectly. The contrast of colors here alone are mouthwatering- deep pink prosciutto, bright green arugula, jet black balsamic and a whimsical white touch via the goat and Parmigianno cheeses. Its a food blogger‘s candy for the camera and any guest‘s lucky day if they find themselves a your table. :) And that‘s just the look of it.

The taste....well even if it wasn’t so pretty, you’d still be smitten with these slices. A bit salty and somewhat sweet while also light and satisfying - this flatbread checks off a lot in the 'flavors' category. Goat cheese and balsamic are a tried and true team so that was no surprise. But then add Italian ham and peppery arugula to the lineup and we’ve got ourselves some championship material. I'm talking Chicago Bulls circa 1995-96', if you will.

But enough about fanciness and sports metaphors. Plain and simple- this recipe you'll make once and then a gazillion times more going forward. It is so easy, so yummy and just perfect to have by yourself or with a crowd. So go on and get cooking.......in sweatpants or pearls, your choice. :) Enjoy....


Arugula, Prosciutto & Goat Cheese Naan Bread

Serves: 1

*Can easily be doubled or tripled for a crowd-pleasing appetizer*


Ingredients

1 Naan Bread

1 TBS extra virgin olive oil

3 slices prosciutto ham, roughly torn into large strips

1/2 C arugula

3 TBS crumbled goat cheese

2 TBS Balsamic glaze

Cracked black pepper

Parmigianno Regianno Cheese, for garnish


  1. Preheat oven to 450 F and preheat pizza stone if you have. If no stone, just a preheated oven will do!

  2. Brush Naan bread with olive oil and even place prosciutto pieces around.

  3. Top with goat cheese and cracked black pepper (to taste).

  4. Bake on the stone or directly on oven rack for about 10-12 minutes- until ham is crispy around edges and goat cheese is lightly browned.

  5. Remove to cutting board. Top with fresh arugula. Drizzle balsamic glaze over and sprinkle with Parmigianno Reggianno.

  6. Slice and enjoy

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