See this recipe in our Fall-themed dinner party here.
This cheesy and robust flatbread gets a fall fete off to a delicious start.
- 1 Puff Pastry, thawed according to package directions
- 2 tbsp olive oil
- 4 ounces Tillamook Medium Cheddar Cheese
- 6-8 figs sliced in half
- 3 ounces prosciutto torn into strips
- salt & pepper to taste
- 4 sprigs thyme leaves stem removed
- balsamic glaze for garnish
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Preheat oven to 400°F.
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Roll out your puff pastry to desired size and pierce the pastry with a fork.
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Add olive oil to the base and cover edge to edge.
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Sprinkle on Cheddar Cheese leaving 1 inch margin around the edge of the puff pastry for a "crust".
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Layer on prosciutto and figs, covering evenly enough.
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Season with salt, pepper and fresh thyme.
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Bake in oven for 10-12 minutes until edges are golden brown and crispy. If you notice the puff pastry puffing up in the middle while baking, remove and pierce the bubble with a knife to keep the steam from building up and your ingredients to slop over.
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Let cool completely, about 10 minutes, before cutting and serving.
