Flatbread with Red Grapes, Prosciutto, Crème Fraiche, and Mint
Yield
6
PiesChef Scott Samuel from The Culinary Institute of America creates a light and fresh grilled flatbread. Juicy sweet red grapes, salty savory prosciutto, rich crème fraiche, and fresh herbaceous mint make this a perfectly balanced dish. This flatbread can be served as a shared appetizer or single entrée.
Ingredients
- FLATBREAD
½ oz Yeast
¼ cup White sugar
¼ cup Milk, warmed
1 ea Egg
2 tsp Salt
4 cups Bread flour
½ cup Whole wheat flour, light
1¼ ups Water
to taste Olive oil, for brushing
TOPPINGS2 cups Red grapes, halved, chilled
4 oz Prosciutto sliced
1 cup Crème fraiche
2 tsp Lemon zest
1 Tbsp Lemon juice
1 Tbsp Olive oil
1 Tbsp Tarragon
3 Tbsp Chives
as needed Mint, leaves
to taste Coarse sea salt
Directions
- For the flatbread: In a medium bowl, combine the yeast, sugar, and warm milk and let the yeast bloom. Mix in the rest of the ingredients and add the water; combine and knead thoroughly until you have smooth dough. Set aside for 1 hour in a warm place.
- For the crème fraiche: In a small bowl, combine the crème fraiche, lemon zest and juice, olive oil, and herbs. Stir to combine.
- To cook the flatbread: Divide the dough into 4-ounce portions and shape them into tennis size balls. Brush a little olive oil on top of each dough ball and cover with a piece of cloth for at least 30 minutes. Flatten each ball of dough like a pancake by tossing and slapping with both hands; roll out to about 1/8 inch. Brush with olive oil and grill on both sides until cooked, about 4 minutes per side.
- To serve: Top each warm flatbread with a dollop of the herbed crème fraiche, a few slices of the prosciutto, and a handful of the red grapes. Rip a few mint leaves over the top, drizzle with olive oil, sprinkle with coarse sea salt, and serve.
