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Pesto and Prosciutto Flatbread

Pesto and Prosciutto Flatbread

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people

Ingredients

FOR THE PESTO

  • Sage leaves, small bunch
  • Basil leaves, small bunch
  • Rocket leaves, handful
  • 20g pine nuts, toasted 
  • 6 tbsp olive oil 
  • 1 clove garlic, peeled 
  • 20g Parmesan, grated 
  • 2 tbsp lemon juice 

FOR THE FLATBREADS

  • 12 fresh figs, quartered 
  • 4 tsp sugar 
  • 12 slices prosciutto 
  •  6 flatbreads
  • Rocket leaves, small handful

Method:

  1. Add the pesto ingredients to the jar of the chopper and attach the blade and base. Fit the chopper to the top, high speed outlet of your kitchen machine and pulse until the ingredients are a rough pesto. You don’t want it smooth.
  2. Preheat the grill to high.
  3. Lay the quartered figs onto a baking tray and sprinkle with the sugar. Grill for 2 minutes until a little coloured and softened. Set aside to cool.
  4. Grill flatbreads briefly on each side, to add colour and warmth.
  5. Spread 1 tbsp of pesto over each flatbread and top with the grilled figs and prosciutto. Scatter with a few rocket leaves to serve.

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