We had such an amazing time at Keven and Theresa’s wedding this weekend! The weather was perfect, the venue was beautiful, the bride and groom looked stunning, and we did. not. stop. dancing. I was definitely feeling it on Sunday, but it was totally worth it. After a weekend of boozing, irregular meals, and snacking while traveling, I was ready to get back into a more balanced eating routine this week. It’s been a little while since I shared a recipe here on the blog, mainly because we’ve been away the past couple weekends, so I haven’t been able to build up a back-log of nice pictures. But I actually made these flatbreads for dinner last night, and thanks to the fact that it’s still light out at 7PM and that they only took 15 minutes (really!) to make, I had more than enough time to whip these up and snap some nice pictures for your viewing pleasure. The great thing about these flatbreads is that you can really top them with whatever you want and make extras to heat up for lunch the next day. So until the next weekend of boozing and dancing, let’s eat!15 Minute Flatbreads
makes 4-6 servings
6 whole wheat flatbreads
1/3 cup balsamic vinegar
12 slices prosciutto
4 roma tomatoes, sliced
12 oz fresh mozzarella, sliced
1 bunch basil leaves, julienned
1. Preheat oven to 400 degrees. Line a baking sheet with foil.
2. Add balsamic vinegar to a small saucepan. Bring to a boil then simmer until it reduces to a syrupy consistency, about 8 minutes.
3. Meanwhile, toast the flatbreads over the gas burner until just charred around the edges. If you don’t have a gas stove, put them on the baking sheet and toast in the oven for about 10 minutes.
4. Top each flatbread with prosciutto, tomato, and mozzarella. Drizzle with a little olive oil, salt, and pepper. Cook in the oven for about 10 minutes, until the cheese is melted.