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Grilled Flatbread with Crispy Prosciutto, Ricotta and Vincotto

Recipe courtesy of Eric Adjepong

From: Food Network Magazine

Recipe courtesy of Eric Adjepong

Watch how to make this recipe.

From: Food Network Magazine

Grilled Flatbread with Crispy Prosciutto, Ricotta and Vincotto

Name: Grilled Flatbread with Crispy Prosciutto, Ricotta and Vincotto
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 1 cup olive oil; 4 ounces thinly sliced prosciutto; 1 store-bought flatbread (about 5 by 10 inches); 12 ounces fresh whole-milk ricotta cheese (about 1 1/2 cups); Flaky sea salt; 2 tablespoons amber honey; 3 tablespoons vincotto; Chopped fresh chives, for garnish

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Level: Easy

Total: 25 min
Active: 25 min

Yield: 4 servings

Level: Easy

Total: 25 min
Active: 25 min

Yield: 4 servings

Ingredients

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1 cup olive oil

4 ounces thinly sliced prosciutto

1 store-bought flatbread (about 5 by 10 inches)

12 ounces fresh whole-milk ricotta cheese (about 1 1/2 cups)

Flaky sea salt

2 tablespoons amber honey

3 tablespoons vincotto

Chopped fresh chives, for garnish

Directions

Preheat a grill to medium high. Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the prosciutto and cook, turning, until crispy and brick red in color, 3 to 4 minutes. Remove the prosciutto to a paper towel–lined plate and remove the pan from the heat. Brush the flatbread with the prosciutto oil on both sides.
Add the flatbread to the grill and cook until golden brown and toasted, 1 to 2 minutes per side. Remove the flatbread from the grill and let cool 1 minute.
Using a spatula, spread the ricotta all over the flatbread, leaving a small border along the edge. Sprinkle lightly with sea salt. Microwave the honey for 5 to 10 seconds just to loosen. Using a spoon, drizzle the honey over the ricotta and top with the crispy prosciutto. Drizzle with some vincotto and top with chives. Cut into pieces.