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.
- 8 ounces fresh goat cheese, room temperature
- 4 to 5 tablespoons olive oil, divided, plus more for drizzling
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 recipe Basic Flatbread Dough
- 3 to 4 ounces thinly sliced prosciutto (about 10 slices)
- ½ medium cantaloupe, rind removed, seeded, and very thinly sliced
- ½ cup mint leaves, larger ones torn
- Flaky salt (try Maldon), to taste
- Combine goat cheese and 1 tablespoon olive oil in a medium bowl. Season with salt and pepper.
- 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.
- 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.
- 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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