Ingredients
1 teaspoon oil
2 pieces stone fruit, quartered, stone removed
2 tablespoons Beerenberg Caramelised Onion Relish
1 large flatbread
50g Mozzarella, shredded
small handful rocket
80g thinly sliced prosciutto
50g Blue cheese
1 tablespoon roasted pecans
Directions
Heat a griddle pan or frypan over high heat. Spread the oil over the pan and add the stone fruit quarters in a single layer. Cook for 2 minutes on each side or until slightly charred. Remove from the pan and set aside.
Spread the Beerenberg Caramelised Onion Relish over the flatbread, and sprinkle with Mozzarella. Cook in a sandwich press or under the grill for 5 minutes or until beginning to crisp. Place the flatbread onto a serving board and slice into 6 wedges.
Top the flatbread with rocket, prosciutto, grilled stone fruit, Blue cheese and pecans.
