Recipe courtesy of Eric Adjepong

Grilled Flatbread with Crispy Prosciutto, Ricotta and Vincotto

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings



  1. 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.
  2. 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.
  3. 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.