Prosciutto and Peach Flatbreads
Spicy Rosemary Walnuts
Ingredients
- 1 (15-oz) pkg ancient grain pizza crusts (such as Brooklyn Bred)
- ½ (8-oz) block ⅓-less-fat cream cheese, softened
- ¼ cup crumbled goat cheese
- 2 tsp chopped fresh rosemary
- 1 (4-oz) pkg sliced prosciutto
- 2 peaches, thinly sliced
- ¼ cup honey
- 2 cups loosely packed arugula microgreens (or use baby arugula)
Instructions
- Preheat oven to 400°F. Bake crusts 10 to 12 minutes or until crisp.
- Meanwhile, combine cheeses and rosemary. Spread over crusts; top with prosciutto and peaches. Drizzle with honey. Top with microgreens.
Side Dish Ingredients
- 1½ cups walnut halves
- 1 tsp olive oil
- ¼ tsp kosher salt
- ⅛ tsp cayenne pepper
- 1½ Tbsp honey
- 1 tsp chopped fresh rosemary
Side Dish Instructions
- Preheat oven to 400°F. Combine nuts and oil on a large parchment paper-lined rimmed baking sheet; spread in a single layer. Bake 5 minutes or until lightly browned.
- Sprinkle nuts with salt and cayenne pepper; drizzle with honey, and toss. Bake 8 minutes longer or until browned; stir in rosemary.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
353
|
186
|
539
|
| Fat (g) | 12 | 17 | 29 |
| Sat. Fat (g) | 4 | 2 | 6 |
| Protein (g) | 14 | 4 | 18 |
| Carb (g) | 52 | 8 | 60 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 996 | 81 | 1077 |
Quick & Healthy Meal Plan
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