These grain-free flatbreads would be perfect as a brunch item, served alongside gazpacho or warm tomato soup.
When I shared the recipe on Facebook Live, I mentioned that this crust would work with any combination you can dream up. If you’re not avoiding gluten or grains, feel free to use any crust you like.
- 4 personal-sized flatbreads or pizza crusts
- 2 cups fresh arugula
- 1 cup sliced strawberries
- 1/2 cup crumbled goat cheese
- 8-10 slices prosciutto
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon raw honey
- salt and pepper to taste
- Make dressing by combining balsamic vinegar, olive oil, honey, and salt and pepper in a glass jar; shake to combine.
- Tear prosciutto into bite-size pieces and crisp in a hot skillet over medium heat, about 5 minutes.
- Lay out flat breads and top each with evenly divided arugula, then strawberries, goat cheese and prosciutto.
- Drizzle as desired with dressing, then season with cracked pepper and coarse ground sea salt.
- Although I prefer the peppery bite of arugula with the sweet berries and tangy goat cheese, you could also use fresh spinach or basil. I use the easy, delicious grain-free tortilla recipe at paleoglutenfree.com (see post at http://www.saletlux.com for link).
I especially like that these require no cooking, if you make up your crusts in advance, so they’re just as easy to throw together for a quick lunch for one, as for a friend stopping by for a chat.
I’m currently loving this recipe for fast, delicious grain-free “tortillas,” and they make the perfect base for these flatbreads. I’ve made them in advance, and then warmed the crust right before making.
You could use any flat-bread crust you like, but these are a bit more hearty than a typical tortilla. They’re a tiny bit sweet, which complements these toppings so well!
Do you have a favorite go-to quick lunch recipe?
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