Entertaining with an Italian-inspired flatbread
Some of the best recipes are also the simplest. With just a handful of quality ingredients, a flatbread appetizer can become an impressive addition to a gathering, a casual dinner, or a summer evening spent with friends and family.
This Italian flatbread appetizer brings together classic Mediterranean flavors in a dish that acts as an elegant comfort food. Layers of sun-dried tomatoes, pesto, fresh mozzarella, and prosciutto are baked until warm and crisp, then finished with fresh herbs and a drizzle of balsamic glaze for a balance of savory, herbaceous, and slightly sweet flavors.
One reason recipes like this remain popular is their versatility. They can be served as an appetizer before a meal, cut into smaller portions for entertaining, or paired with a fresh salad for a light lunch or dinner. The combination of creamy mozzarella, aromatic pesto, and rich Italian meats creates a flavor profile that feels elevated without requiring hours in the kitchen. Another advantage of this recipe is its adaptability.
Italian Flatbread Appetizer
• 1 Flatbread, roughly 6 x 12 inches
• Sun-dried tomatoes in oil, drained
• Prepared pesto
• Fresh mozzarella, chopped
• Prosciutto or other sliced Italian meat
• Sprigs of thyme, basil or parsley, pulled off the stem
• Extra virgin olive oil
• Balsamic glaze
• Sea salt
Instructions
1. Preheat oven to 400 degrees.
2. Dot flatbread with dried tomatoes and small clumps of pesto.
3. Add chopped mozzarella then top with strips of prosciutto.
4. Add your preferred herb then drizzle with olive oil and add a sprinkle of salt.
5. Place flatbread on hot pizza stone or baking pan and bake for 8-10 minutes.
6. When the mozzarella is melted and prosciutto is just starting to crisp, remove from oven.
7. Drizzle balsamic glaze over the top, cut into pieces.
Leslie Rohland, 2024 SC Chef Ambassador, Chef and Proprietor of The Cottage Cafe, The Bluffton Pasta Shoppe, the Juice Hive, and May River Coffee Roasters. (843) 757-0508, 38 Calhoun St, Bluffton, SC.
