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Grilled Stone Fruit, Prosciutto and Sticky Fig Chutney Flatbread

Grilled Stone Fruit, Prosciutto and Sticky Fig Chutney Flatbread

Preparation time:

10 mins

Cooking time:

10 mins

Serves:

2

Ingredients

  • 1 teaspoon oil
  • 2 pieces stone fruit, quartered, stone removed
  • 2 tablespoons Beerenberg Sticky Fig Chutney
  • 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 Sticky Fig Chutney 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.