Provided by The Food Channel

Recipe: Rustic Italian Antipasto Flatbread

Posted online May 8, 2014 | 7:57 am

Ingredients

2 flatbread crusts, approximately 7-inch x 8-inch each
1 1/2 cups shredded fontina cheese blend
2 ounces Volpi® Chianti Salami, sliced
2 ounces Volpi® Sopressata Salami, sliced
1/2 cup baby lettuce blend
1/4 cup marinated artichoke quarters, drained
1/4 cup mixed country olive blend, pitted, sliced
1/8 cup roasted red bell pepper, diced
1/8 cup pepperoncini peppers, drained, sliced
1/8 cup red onion, thin sliced
4 slices Volpi® Pre-Sliced Prosciutto
1/8 cup shaved Parmigiana Reggiano cheese

Prep Time:

5 minutes

Cook Time:

8 minutes

Serves:

Create a memorable old world moment for your friends and family with this simple-to-prepare rustic flatbread. It's layered with authentic sliced Italian salami and cheese baked golden and delicious garnished with prosciutto and a colorful assortment of Italian antipasto marinated artichokes, peppers and olives.

Read more here, and watch our :90 Seconds in the Kitchen video with Chef Cari to see how to easily make this recipe! Also, see our episode of Spill, with Joy Robertson, and see how to show off a great charcuterie platter for your next event.

Preparation

Preheat oven to 400°F.
Top each flatbread evenly with shredded cheese and sliced salami; bake uncovered for 8 minutes, or until cheese is bubbly and crust is golden.
Transfer each flatbread to cutting board and cut into slices.
Combine lettuce, marinated artichoke hearts, olives, roasted peppers, pepperoncini peppers and red onion in large bowl and lightly toss to blend; arrange evenly in the center of each flatbread.
Cut each slice of prosciutto in half lengthwise and drape over antipasto topping. Top with shaved Parmesan Reggiano cheese.
Serve.

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