Fig And Prosciutto Flatbread

• Serves 2
• 2 flatbreads (or you could use foccacia or another similar loaf)
• Cornmeal for sprinkling
• 2 teaspoons olive oil
• 1/2 teaspoon minced garlic
• 2 pinches kosher salt
• 2 pinches black pepper
• 1 teaspoon chopped fresh rosemary leaves
• 1/2 cup fig jam
• 4 ounces Gorgonzola cheese, crumbled into pea-sized pieces
• 3 ounces thinly sliced prosciutto
• 1 scallion, thinly sliced lengthwise, for garnish

1. Preheat oven to 375 degrees. Place flatbreads on baking sheet. Sprinkle each with cornmeal.
2. Sprinkle each with 1 teaspoon oil, 1/4 teaspoon minced garlic, 1 pinch each salt and pepper, and 1/2 teaspoon chopped rosemary.
3. Be sure to leave an outer lip of 1 inch all the way around. Evenly dot 1/4 cup fig jam and 2 ounces Gorgonzola cheese on the flatbread.
4. Top each with half the prosciutto. Slide the flatbread into the oven. Bake for 5 minutes, or until lightly browned.
5. Cut into wedges. Garnish with sliced scallion.

flatbreads, cornmeal, olive oil, garlic, kosher salt, black pepper, rosemary, fig jam, gorgonzola cheese, scallion

Taken from www.epicurious.com/recipes/member/views/fig-and-prosciutto-flatbread-50018738 (may not work)