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Prosciutto-Melon Flatbreads


Prosciutto-Melon Flatbreads
Yields 4
Tasty things happen when warm chèvre and prosciutto meet juicy cantaloupe and refreshing mint. Slice the melon as thinly as possible and keep it cold before adding it to the warmed flatbreads.
Ingredients
  1. 8 ounces fresh goat cheese, room temperature
  2. 4 to 5 tablespoons olive oil, divided, plus more for drizzling
  3. Kosher salt, to taste
  4. Freshly ground black pepper, to taste
  5. 1 recipe Basic Flatbread Dough
  6. 3 to 4 ounces thinly sliced prosciutto (about 10 slices)
  7. ½ medium cantaloupe, rind removed, seeded, and very thinly sliced
  8. ½ cup mint leaves, larger ones torn
  9. Flaky salt (try Maldon), to taste
Instructions
  1. Combine goat cheese and 1 tablespoon olive oil in a medium bowl. Season with salt and pepper.
  2. Heat grill to medium-low. Turn dough out onto a floured surface and divide into 4 pieces. Roll each piece into a 7-inch-long oval and brush both sides with olive oil. Place flatbreads directly on grill grates and cover grill. Cook, checking every 2 minutes, until dough bubbles and stiffens and flatbreads have visible grill marks on the bottom, about 4 minutes. Flip flatbreads, cover grill, and cook 1 minute. Remove from grill.
  3. Divide goat cheese mixture among the flatbreads and spread to coat the surface. Place 2 to 3 slices of prosciutto on each flatbread. Return flatbreads to grill, cover, and cook, checking every 2 minutes, until cheese is softened, ham is crisp at the edges, and dough is fully cooked, 3 to 4 minutes. Remove from grill.
  4. Lay 2 to 3 slices of melon on each flatbread. Garnish with mint leaves, a drizzle of olive oil, a dusting of flaky salt, and black pepper.
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Leigh Belanger

Leigh Belanger stands tall as culture's food editor. She's been a food writer, editor, and project manager for over a decade, serving as program director for Chefs Collaborative and contributing to local newspapers and magazines, where she's written about whoopie pies, food policy, and cheesemaking chefs. Her first book, The Boston Homegrown Cookbook, was published in 2012. She lives and cooks in Boston with her family.

Rebecca Haley-Park

Rebecca Haley-Park is culture's Managing Editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington. Her favorite cheese: Harbison