Italian flatbread with Fontina and Prosciutto


Michael Lanari

Kitchen & Bath Concepts

Italian flat bread rounds

extra-virgin olive oil

1 cup ricotta cheese

2 teaspoons lemon zest (from about 2 small lemons)

Freshly ground black pepper

6 ounces fontina cheese, shredded (about 2 cups)

4 ounces prosciutto, thinly sliced-

1 cup chopped fresh basil or lightly dried


Place a grill pan over medium-high heat. Brush each flat bread round with olive oil and grill for 2-3 minutes each side. Remove the rounds from the pan to cool slightly. Combine the ricotta cheese and lemon zest in a small bowl. Season with salt and pepper. Spread each round with 1/2 cup of the ricotta mixture. Sprinkle the fontina cheese evenly over the ricotta cheese. Arrange 2 prosciutto slices on top of the cheeses. Cut each piadina into 8 wedges and transfer to a serving platter. Garnish with the chopped basil.

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