Elegant Charcuterie Board Flatbread

This charcuterie-board flatbread transforms your favorite appetizer platter into one perfect, shareable dish. By layering the classic components of a charcuterie board onto warm flatbread, you create a harmonious blend of flavors and textures that guarantees the ideal bite every time.

I started making this flatbread when hosting impromptu gatherings, and it's become my signature appetizer. The combination of creamy burrata with salty prosciutto never fails to impress guests who always assume I spent hours in the kitchen.

Ingredients

• Store bought flatbreads or naan: toasted for the perfect crisp base that still has a bit of chew
• Prosciutto slices: adding that signature salty rich flavor that melts slightly against the warm bread
• Crisp tart apple: like Honeycrisp providing the perfect sweet juicy contrast to the savory elements
• Burrata cheese: the star of the show with its creamy interior that creates a luxurious sauce when spread
• Marcona almonds: adding essential crunch and nutty flavor that elevates the entire dish
• Fresh basil: bringing a bright herbal note that cuts through the richness
• Honey: for that final sweet drizzle that ties everything together

Step-by-Step Instructions

Toast the Flatbreads:

Begin with toasting your store bought flatbreads or naan until they are just crisp around the edges but still pliable in the center. This creates the perfect foundation that can support all your toppings while remaining easy to slice and eat. Allow them to cool slightly before assembling.

Layer the Prosciutto:

Arrange the delicate slices of prosciutto across the toasted flatbreads, slightly overlapping them to ensure every bite contains some of this salty cured meat. The residual warmth from the bread will soften the prosciutto just enough to enhance its flavor.

Add the Apple Slices:

Fan out your thinly sliced apple pieces over the prosciutto, distributing them evenly across the flatbreads. The crisp texture and sweet tart flavor of the apples create the perfect counterpoint to the savory meat.

Top with Burrata:

Gently tear each ball of burrata into small pieces, being careful to preserve that creamy interior. Distribute these pieces across the flatbreads, allowing some of the creamy center to spread slightly. The contrast between the firm outer shell and the rich creamy center creates wonderful textural interest.

Finish with Garnishes:

Sprinkle the chopped Marcona almonds across the flatbreads, then scatter fresh basil leaves over top. Complete the dish with a generous drizzle of honey, allowing it to pool slightly in the creamy burrata. This final sweet touch brings all the elements together.

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The first time I served this flatbread at a dinner party, my friend declared it was better than the $25 appetizer she had at a trendy restaurant the night before. The key is using high quality burrata that is truly fresh and still at the peak of its creamy texture.

Make It Your Own

This flatbread welcomes endless variations depending on your preferences or what you have on hand. Try switching prosciutto for speck or soppressata for a different flavor profile. Blue cheese or fresh mozzarella can stand in for burrata if that's what you have available. Even the fruit component can change with the seasons pears in fall, fresh figs in summer, or dried fruits in winter all work beautifully. The template remains the same, but the possibilities are limitless.

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Serving Suggestions

While this makes an impressive appetizer for a crowd, don't hesitate to enjoy it as a light dinner paired with a simple arugula salad dressed with lemon and olive oil. The peppery bite of arugula provides the perfect counterpoint to the rich flatbread. For an elegant presentation, serve on a wooden board with small bunches of grapes and additional honey on the side for guests who crave extra sweetness.

The Perfect Pairing

The versatile flavor profile of this flatbread makes it incredibly wine friendly. A crisp Prosecco or sparkling rosé cuts through the richness of the cheese and prosciutto, while a light bodied red like Pinot Noir complements the savory elements without overwhelming them. For a non alcoholic option, a sparkling water infused with orange or grapefruit provides refreshing contrast.

Storage Tips

While best enjoyed fresh, you can prepare the components ahead of time and assemble just before serving. Toast the flatbreads up to 4 hours in advance and store at room temperature covered loosely with a clean kitchen towel. The apple slices can be prepared up to 1 hour ahead and tossed with a small amount of lemon juice to prevent browning. Assemble everything just before serving to maintain the optimal texture contrast.

Recipe FAQs

→ Can I use different types of meat or cheese on this flatbread?

Absolutely! While the original calls for prosciutto and burrata, you can easily substitute with your preferred cured meats like soppressata, speck, or salami. For cheeses, try fresh mozzarella, goat cheese, or even brie for different flavor profiles.

→ Do I need to cook the flatbread first?

Yes, the recipe recommends using toasted store-bought flatbreads or naan as the base. A light toasting gives the flatbread a crispier texture that holds up well to the toppings.

→ What type of apple works best for this flatbread?

The recipe suggests using a crisp-tart apple like Honeycrisp, which provides a perfect balance of sweetness and acidity. Other good options include Pink Lady, Braeburn, or Granny Smith if you prefer more tartness.

→ Can I prepare this flatbread in advance for a party?

This flatbread is best assembled shortly before serving to maintain optimal textures. However, you can prep all ingredients ahead of time and assemble just before guests arrive. If needed, you can assemble up to 30 minutes ahead, but the flatbread may soften slightly.

→ What can I serve with this charcuterie flatbread?

This versatile flatbread pairs beautifully with a light arugula salad, a glass of prosecco or white wine, or as part of a larger appetizer spread. For a more substantial meal, consider serving alongside soup or additional antipasti items like marinated vegetables.

→ Are there any good substitutions for the Marcona almonds?

If Marcona almonds aren't available, you can substitute with toasted pine nuts, chopped walnuts, or pistachios. Each will add a different but complementary crunch factor to balance the other textures.