Prosciutto al Balsamico Piadina

Named as a top appetizer trend in the NRA What’s Hot 2016 Culinary Forecast, ethnic and street food-inspired appetizers like this one are sure to please the palates of foodies everywhere. With thin wedges of Italian grilled flatbread layered with prosciutto, arugula and melting slices of Grande Mozzarella and drizzled with balsamic glaze, it’s the perfect way to start a meal.

Prosciutto al Balsamico Piadina

1 each Italian flatbread or naan bread, 8-inch

1/2 tbsp. Butter, melted

1 oz. (2 slices) Prosciutto, thinly sliced

1/2 oz. (3/4 cup) Baby arugula leaves

1/2 tbsp. Balsamic glaze

2 oz. (1/4 cup) Alfredo sauce, warm


Prosciutto al Balsamico Piadina
Yield: One Appetizer for Sharing
  1. Brush topside of 1 flatbread lightly with butter; top with 3 slices Grande Sliced Mozzarella Cheese.
  2. Bake at 450°F for 4 minutes in an impingement oven, at 500°F for 5 minutes in a deck oven, or until cheese is bubbly and melted.
  3. Arrange 2 slices prosciutto and 1/2 oz. arugula over half of flatbread; drizzle 1/2 tbsp. balsamic glaze over toppings. Cut into 4 wedges.
  4. Arrange wedges on appetizer plate with 2 oz. Alfredo sauce portioned in a ramekin.