“By posting this recipe I am entering a recipe contest hosted by California Dried Plum Board and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Loving my long titles filled with all the sweet and salty delicious things.
So after this emotional blog post I have been trying to focus on myself and get back to the things that make me happy. One of them being my love for cooking. Specifically cooking for other people.
I think the best part of this passion is getting to warm up someones palette and watch their eyes grow wide with comfort from something you created.
Knowing that your love and creativity that got put into a recipe was able to satisfy others is so uplifting. If anything its magical. Okay, getting carried away but I can’t help myself when it comes to food.
So these past few weekends I have been making bonkers awesome dinner/wine nights for some friends and it feels great. The main meal itself is always fun but putting together appetizers is my favorite part. I am a total wine + tapas kind of girl and like the idea of munching on a bunch of different things over wine and laughs.
Clearly I was meant to live in Spain or something.
These flat breads were a spur of the moment idea after The California Dried Plum Board challenged us Recipe Reduxers to get creative with some dried plums! I really had no idea what to make out of these babies until one Saturday morning while I was dinner planning/making grocery lists, a lightbulb went off.
OH baby when that food idea strikes there is no turning back. It becomes a goal that entraps your mind until you create and consume it.
The plums get tossed in good quality balsamic vinegar to add a little extra sweetness without any added sugar. All you need is some toasted flatbread, creamy goat cheese and some crispy prosciutto. (Making prosciutto crispy is easier than you think, promise!)
Bonus points for this recipe is that May is National Osteoporosis Month and California Dried Plums help aid in healthy bones. So ya know it’s time to get your dried plums on, make some flatbread and build strong bones. What more reasoning do you need?!
Creamy Goat Cheese, Crispy Prosciutto & Balsamic Glazed Plum Flatbreads
Ingredients
- 10 California Dried Plums
- 2 Tbsp balsamic vinegar (good quality)
- 4–6 slices prosciutto (depending on the size)
- 3 large/medium sized whole wheat flatbreads*
- 6 Tbsp whipped/creamy goat cheese**
Instructions
- Preheat the oven to broil. Cut your dried plums into small cubes and toss with balsamic vinger then set aside. Place the prosciutto on a lined baking sheet and bake under the broiler for 5-8 minutes or until crispy. Once done, set aside to cool.
- While the prosciutto is cooling toast your flatbreads in the oven under the broiler as well for about 5 minutes. Flip and toast the other side for 2-3 minutes, or until toasted.
- Evenly spread whipped goat cheese over each flatbread. Layer on your balsamic glazed dried plums, then crumble the cripsy baked prosciutto over them. Drizzle with extra balsamic if desired.
- Cut into sqaures and serve immediatley!
Notes
- I used whole wheat tandoori flatbreads from Trader Joes.
- I used creamy goat cheese from Trader Joes. You can also try to melt regular goat cheese in teh microwave to soften a bit before spreading although I reccommend buying whipped or creamy goat cheese.