Monday, November 5, 2012
Pear Salad, Whitebean and Prosciutto Flatbread
As I mentioned in the last entry, this is one of the entrées inspired by a recipe from the November 2012 issue of Food and Wine. I used a store-purchased flatbread instead of pocketless pita rounds and added garlic to the white bean mixture.
If I made it again, I would pulse the white beans in a food processor. The recipe called for mashing them, but it just ended up with too many half beans, which overpowered the other ingredients.
First course: Pear, Blue Cheese Salad. Iceberg lettuce and spinach leaves were topped with sliced pears, blue cheese, and pecan bits. The dressing was a mix of evoo, balsamic vinegar, fresh ground black pepper and a half teaspoon of honey Dijon mustard.
Entrée: White Bean and Prosciutto Flatbread. The flatbread was brushed with evoo. The white beans were mixed with crushed red pepper, garlic clove, and chopped fresh rosemary. The mixture was spread on the flatbread and topped with sliced prosciutto, roasted almonds and Fontina cheese. It was placed on a preheated oven stone and put under the broiler for 2-3 minutes.
Quick and easy.