Grilled Stone Fruit, Prosciutto and Caramelised Onion Relish Flatbread

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 

Method:

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.