Nectarine, Prosciutto and Arugula Flatbread

In the age-old battle of battle of toe-may-toe, toe-mah-toe, we have some new contenders: pro-shoot and pro-shoo-toe. Today' story is of Fruit and Pro-shoot (rhymes!). A quick google search informs me that some italians have taken it upon themselves to drop the last syllable of the word, but regardless of the pronunciation, this recipe brings together the salty and the sweet in perfect harmony to create a little something savory. 

I will be the first to admit that I constantly find myself brainstorming ways to incorporate fruits into recipes other than desserts, but when we're talking sweet, juicy nectarines it is 100% warranted. Nectarines are the long lost cousin of the peach and in my experience; the pros - no "peach fuzz", the cons - they can be very difficult to cut around the pit. I have often had more luck finding flavor-packed nectarines...there have been one too many times I ended up with a bland peach. But my new rule to live by for peaches is: if you can smell the flavor you'll be able to taste it. So regardless, either variation will work for this recipe. Especially because when paired with the prosciutto (something I always consider a treat) and other ingredients, this flatbread becomes a prime candidate for a dinner party appetizer that won't go unnoticed. 

Another great way to elevate the flatbread is to add a drizzle of balsamic glaze on top. But whatever you do...

I guarantee this won't last long!

The recipe:

Flatbreads (like Trader Joe's Middle Eastern Whole Wheat Flatbread)

1/4 c. Parmesan Cheese, divided

Prosciutto (about 1.5 thick slices or 3 thin strips per flatbread, enough to mostly cover)

Nectarine, sliced

1 tbsp chopped basil

1/3 c. arugula

Olive oil

Pepper

Oregano

Preheat broiler. Drizzle olive oil over the flatbread and spread around to lightly coat. Sprinkle with

pepper and oregano. Sprinkle half of shaved parmesan over the flatbread. Place in the broiler for 1 minute to melt the cheese.

Remove and drape prosciutto slices over (about 3 thin slices), arrange nectarine slices atop prosciutto.

Return to broiler for 3-4 minutes. Meanwhile mix together basil and arugula and drizzle with a tiny bit of

olive oil (<1tsp). Remove pizza from oven and top with arugula mixture.

Top with remaining parmesan (if you wish). Cut into pieces and serve. (Also - try drizzling with balsamic glaze for some additional contrast!)

Another note: After melting the cheese you could skip any return to the broiler for more of a cool and refreshing nectarine/prosciutto combination, while still maintaining the crispy crust.