Grilled Flatbreads with Prosciutto, Blueberries and Bocconcini
made with BC Blueberries and Ontario Bocconcini- Milk
- Soy
- Wheat
- Sulphites
- May contain traces of allergens
- Gluten
- Sulphites
- Tree nuts
- Mustard
- Soy
- Milk
- Sesame
- Triticale
- Wheat
- Peanuts
- Egg
- Fish
Ingredients: Flatbread (milk, soy, wheat) (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) • Diced prosciutto (pork, salt, pepper) • Bocconcini cheese (milk) (pasteurized milk, calcium chloride, microbial enzyme, bacterial culture) • Mini cucumber • Arugula and spinach mix • Honey • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Chili flakes • #N/A.
Ingredients
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May be present: Gluten)
56 g
Arugula and Spinach Mix
2 unit(s)
Mini Cucumber
2 g
Chili Flakes
(May be present: Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
2 unit(s)
Honey
100 g
Prosciutto
100 g
Bocconcini Cheese
(Contains: Milk)
1 unit(s)
Blueberries
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 g
Pepper*
1 tbsp
Sugar*
Nutrition facts
Cooking Steps
- Before starting, lightly oil the grill. Preheat the grill to medium-high (approx. 450°F). Wash and dry all produce.
- To a small pot, add half the blueberries, half the honey, 1/4 tsp (1/2 tsp) chili flakes, 2 tbsp (4 tbsp) water and 1 tbsp (2 tbsp) sugar. Cover and bring to a boil over medium-high heat. (TIP: Omit the chili flakes, for a mild jam!)
- Cook for 7-12 min, stirring occasionally, until blueberries burst and sauce thickens to a jam consitency.
- Remove from heat. Using a potato masher, crush any unburst blueberries.
- Stir in half the vinegar. Season with salt.
- Meanwhile, separate prosciutto slices, then tear into 1 to 2-inch strips..
- Tear or cut bocconcini into 1/4-inch slices. Season with salt and pepper.
- Halve cucumber lengthwise. Cut into 1/4-inch half-moons.
- To a large bowl, add remaining honey, remaining vinegar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk.
- Add cucumbers and remaining blueberries, then set bowl aside.
- On an unlined baking sheet, arrange flatbreads. (NOTE: This is for easy transferring to and from the grill.)
- Arrange flatbread on the grill. Grill for 1-2 min, on one side, until defined grill marks appear..
- Trasfer flatbread back to baking sheet.
- On the grilled side of the flatbreads, spread blueberry sauce.
- Sprinkle over mozzarella cheese, then top with prosciutto.
- Arrange flatbreads on the grill. Reduce heat to low and close the lid.
- Cook for 3-4 min, until cheese melts and bottom of flatbreads are crispy. (TIP: Keep an eye on flatbreads so they don't burn!)
- Transfer back to the baking sheet, then loosely cover with foil.
- Cut the flatbread into quarters.
- Add spinach-arugula to the bowl with dressing, then toss to combine.
- Divide flatbread and salad between plates.
