Thursday, November 13, 2014

Bourbon brie flatbread with fig jam and prosciutto

Keep your holiday entertaining simple with this sweet-and-savory appetizer: smoky bourbon brie flatbread with fig jam and crispy prosciutto. 

Smoky bourbon brie flatbread with fig jam and crispy prosciutto, an easy appetizer

Regular readers know that The Ninj is all about quick-and-easy real-food recipes, especially for weeknight dinners. But that holds true for all my recipes -- even for holiday entertaining.

I don't know about you, but whether I'm hosting or simply attending a holiday party, I like to focus on the company, the conversation and the cocktails (not necessarily in that order, heh heh), rather than fret over the appetizer prep. That's why I often turn to flatbreads for parties; it's easy to use a variety of spreads and toppings to turn a simple flatbread into a great appetizer pizza.

Clearly the good folks at Alouette Cheese think the same way I do, since they have teamed up with Stonefire Flatbreads to share some "flavorology" this holiday season. Simply put, it's their term for the art of creating unique, simple and delicious flavor combinations using flatbreads and soft cheese spreads. What could be easier (or yummier)?

Stonefire and Alouette invited me to come up with my own favorite flatbread flavorology combination: with cheese flavors like wasabi cheddar, smoky jalapeƱo and roasted red pepper, it was hard to choose. But of course I was pulled like a moth to a flame to the Smoky Bourbon Creme de Brie -- you know, because nothing says "holiday" to The Ninj like bourbon. Except bourbon and cheese.

Talk about simple! I topped a warm flatbread with sweet fig jam, followed by the Smoky Bourbon Creme de Brie, and it all turned slightly melty and amazingly sweet. But why stop there? I added a bit of salty savoriness t that sweetness by topping my flatbread with crumbled crispy prosciutto and fresh thyme leaves.

Smoky bourbon brie flatbread with fig jam and crispy prosciutto, an easy appetizer

Booyah: An easy-peasy appetizer to prevent you from being trapped in the kitchen heating trays of pigs in a blanket.

More good news? Not only can you make easy appetizers with flatbreads and spreadable cheese, you can now get the flatbread for free. For a limited time, you'll get a Stonefire flatbread free when you buy any one Alouette cheese. Just look for the coupons at participating retailers.

What combination of cheese and ingredients would you put on your flatbread if I invited you to an appetizer holiday party at Casa de Ninj? (Hey, now that's a pretty good idea!) Leave a comment: The Ninj wants to know.

(Thanks to Stonefire Authentic Flatbreads and Alouette Cheese for sponsoring this post. While both companies provided The Ninj with product samples, the recipe and opinions are my own: I will never urge you to buy or try something I don't love.)

Smoky bourbon brie flatbread with fig jam and crispy prosciutto, an easy appetizer

Bourbon Brie Flatbread with Fig Jam and Crispy Prosciutto

You can find jars of prepared fig jam near fine and imported cheeses in the grocery store.

2 ounces prosciutto, thinly sliced
1 Stonefire Authentic Flatbread naan
2-3 ounces Alouette Smoky Bourbon Creme de Brie cheese spread
1/2 cup fig jam
2-3 tablespoons fresh thyme leaves

Preheat the oven to 400 degrees.

Lay the slices of prosciutto on a wire rack placed on a rimmed baking sheet. Bake for about 15-20 minutes or until the prosciutto has crisped like bacon. Remove from the oven, cool until easy to handle and then crumble.

Warm the flatbread in the oven for 2 minutes per side, then lay it on a cutting board. Spread the flatbread with the fig jam, followed by the cheese. Scatter the crumbled prosciutto over the top and then sprinkle with thyme leaves. Cut into appetizer-sized portions.
-- print recipe --

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