Today I’m sharing my last appetizer, Brussels Sprouts Flatbread with Prosciutto & Goat Cheese recipe, for my Everything but the Turkey Blog Series. Next week it will be all about Thanksgiving side dishes!
Brussels Sprouts Flatbread with Prosciutto & Goat Cheese
Flatbread is ALL the rage at fine dining establishments now, and I LOVE Brussels sprouts and I decided to combine the two for this Brussels Sprouts Flatbread recipe.
The flatbread is a delicious vessel for all sorts of gourmet toppings like goat cheese, roasted garlic, and prosciutto. Yum, prosciutto. You can’t forget the prosciutto, it get crispy and delicious when baked on top of the flatbread! I’m making this recipe as a Thanksgiving appetizer but taking a shortcut, instead of making flatbread I’m using good-quality pita bread.
How to Slice Brussels Sprouts:
1. Cut off the stem, gotta get rid of the bitter part!
2. Remove the outer leaves.
3. Slice thinly.
That’s it, so easy!
Cook’s Note for Brussels Sprouts Flatbread:
You’ll need to roast an entire head of garlic for this recipe. You can find out how to here.
Please, please, please use good-quality pita bread for this recipe. I found awesome pita bread at Sprouts, and I have also seen the good stuff at Whole Foods, Stew Leonard and Wegmans.
Feel free to use a herb goat cheese in this recipe, I think it would be lovely.
- Serves: 8 Servings
- Serving size: 2 slices
- 4 good quality pita breads
- 1 head of roasted garlic
- ¼ Cup extra virgin olive oil
- 4 ounces goat cheese
- ½ pound Brussels sprouts, sliced thin (see pictures above)
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- 4 ounces prosciutto, chopped
- Preheat oven to 425 degrees F. Place the pitas onto a rimmed baking sheet.
- Squeeze the cloves of roasted garlic out into a small bowl. Mash the cloves with a fork and stir in ¼ cup of olive oil. Stir with a spoon to combine. Spoon the garlic and olive oil mixture evenly over the pitas, and use the back of the spoon to spread everything around.
- Crumble to goat cheese and sprinkle it evenly over the pitas.
- In a small bowl toss the Brussels sprouts with vinegar, 1 Tablespoon olive oil, salt, and pepper. Spoon the mixture evenly over the pitas.
- Sprinkle each pita with the chopped prosciutto. Bake for 8-10 minutes, or until the pitas are golden and crisp around the edges, and the Brussels sprouts are tender and slightly browned.
- Cut into quarters and serve.
See Other Everything but the Turkey Posts:
Tips for Creating the Perfect Spread. I’ll show you how to make a delicious spread of fine imported cheeses served with fruit, nuts, bread and crackers for Thanksgiving.
A crunchy, savory snack to serve with your other appetizers and hors d’evours.
A scrumptious little appetizer that’s quick and easy to make.
These tips will get an amazing Thanksgiving rolling at your house!
These printables will get you super organized for Thanksgiving!
I’m linking up this post for Brussels Sprouts Flatbread with Prosciutto & Goat Cheese at:
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