Brussel Sprout- Onion- Apple Flat bread W/Ricotta and Proscuitto
INGREDIENTS
| 8 | Brussels sprouts- thinly sliced (ends cut off) |
| ¼ cp | Sliced Onion |
| ½ | Small apple thinly sliced |
| 1 | Clove minced garlic |
| 3T | Olive Oil |
| 3 | Slices Prosciutto (Roll up and slice) |
| ¾ cp | Whole Milk Ricotta |
| 1/3 cp | Parmesan Regianno |
Directions
Preheat oven 425. Drizzle sheet pan with 1 T olive oil and spread evenly with paper towel. Place flat bread on pan then drizzle olive oil on edges of flat bread and spread evenly across edges with basting brush.
In a small bowl combine ricotta and cheese then spread evenly on flat bread.
In saute pan with 2 T olive oil, add sprouts, onion, and apple, garlic and saute until softened, approximately 5 minutes. Transfer to flat bread, add prosciutto, garnish with a bit more cheese.
Bake for 9 minutes. When done drizzle with Fig, Red Apple, Traditional, or Smoked balsamic.
Makes 8 pieces.