Fig, Prosciutto and Gorgonzola Flatbreads
Ingredients
10 minutes preparation, 5 mins cooking
1 large flatbread (or pre-cooked pizza base)
50g Mrs Bridges Fig Preserve
4 slices of proscuitto
2 ripe figs, cut into 6 wedges each
1 tablespoon of olive oil
100g gorgonzola, crumbled
A pinch of mild chilli flakes (such as Aleppo pepper)
20g rocket leaves
20g parmesan, shaved into flakes or strips
Follow The Recipe
Preheat the grill to high.
Put the flatbread on a baking tray. Spread the fig preserve all over the flatbread and then arrange the proscuitto and figs on top. Sprinkle over the gorgonzola and the chilli flakes. Drizzle over the tablespoon olive oil.
Put the flatbread under the grill and cook for 4-5 mins, checking frequently and rotating if needed, until the cheese is melted, and the figs are starting to caramalise.
Take the flatbread out from under the grill and sprinkle over the freah rocket and parmesan shavings. Serve immediately.
Leftovers can be kept in the fridge for three days and make a great packed lunch.
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