This week has been a doozy! I had to scale my salsa recipes to get a step process from the Cornell Food Science Center, meaning I had to make at least a gallon of each formula! My friends and husband are in heaven at the moment because they are reaping the benefits of my over-production.
I have been cooking dinner all week, but because I have been so busy during the day, I haven’t been able to photograph the meals and share them with you. If you follow my instagram stories, I told you all a while back that to blog about food you have to cook in the middle of the day to get good lighting. Sure you can artificially create lighting with special tools, but I don’t have these tools, and since I do all of my own photography, it is a lot cheaper to use natural light.
Anyway, thanks to days becoming longer as the spring and summer seasons approach, I did manage to snap a couple of photos of things I have made this week. On Tuesday evening, I met up with a fabulous group of girls who are all fellow entrepreneurs in the Fairfield County area. Many of these inspiring women own their own brands or shops, and others have highly successful lifestyle and travel blogs. I am humbled by their achievements, but equally so inspired by their success.
We meet once a month usually and this month our hostess asked me to bring an appetizer. I wanted to make something tasty, but filling without being heavy. Sort of a unicorn of appetizers you might think, but this flatbread really hit the nail on the head.
What you need:
- Store-bought flatbread or pizza crusts
- Large Mozzarella Ball
- Figs, quartered
- Prosciutto, separated and chopped roughly
- Aged Balsamic Vinegar or Balsamic Glaze
- Olive Oil
- Salt and Pepper to taste
Pre-heat your oven to 425F.
The beauty of using a pre-made flatbread is that it is a major time saver. Of course you can do your own dough if you have the time, but as I mentioned, its been a crazy week!
Tear apart your mozzarella ball and spread it around the crust or flatbread.
Bake your flatbread on a pizza stone or directly on the rack for about 10-13min until cheese is melted and flatbread is crispy.
Add on your prosciutto and figs and drizzle over the balsamic glaze and olive oil.
Season lightly with sea salt and pepper and enjoy!