Gorgonzola Flatbreads With Prosciutto And Dates Recipes

GORGONZOLA FLATBREADS WITH PROSCIUTTO AND DATES

Steps:

• Preheat oven to 450?. Lightly brush a large rimless baking sheet with oil. (Alternatively, use a rimmed baking sheet turned upside down.)
• Divide dough in half. On a lightly floured work surface, roll and stretch dough to two 16-by-4-inch ovals (or as large as will fit on your baking sheet); transfer to prepared baking sheet. Dividing evenly, brush top of dough with 1 tablespoon oil.
• Sprinkle dough with Gorgonzola, Fontina, and dates; season with pepper. Bake until crust of flatbreads is golden, 15 to 17 minutes.
• Transfer flatbreads to a cutting board. Drape prosciutto on top of flatbreads, and cut crosswise into small triangles. Serve immediately.

WARM DATES WITH BLUE CHEESE AND PROSCIUTTO

Steps:

• Preheat the oven to 400 degrees F.
• With a small paring knife, slit each date lengthwise and spread open just enough to remove the pit while leaving the date intact. Fill the cavity of each date with a small piece of blue cheese and fold the date over the cheese, pressing it back into its original shape.
• Cut a strip of prosciutto as wide as each date is long and wrap it around twice, enclosing the date almost completely. Place the dates on a sheet pan and bake for about 8 minutes, until the prosciutto is browned and the cheese starts to melt.
• Cool slightly and serve warm.