Fig, Manchego and Serrano Flatbread
Pairing 2018 Barbera – Macotera 09 Vineyard
- 2 Each Flatbreads (Naan works great)
- 2 Tbsp Olive Oil
- 2 Cloves Garlic (Crushed)
- 1 1/2 Oz Serrano Ham (Thinly Sliced)
- 2 Oz Manchego Cheese 12 Month (Shredded)
- 1/2 Oz Baby Kale
- 6-7 Each Dried Black Mission Figs
- 6-8 Sprigs Fresh Thyme
- Fresh Ground Black Pepper
Lay the flatbreads on a cookie sheet. Combine the olive oil and crushed garlic,
and spread over the top of flatbread. Sprinkle half of the Manchego cheese
over the two flatbreads and reserve the other half of Manchego Cheese to
sprinkle on top. Tear the Serrano ham into pieces and distribute over both flat
breads. Rough chop the baby kale and sprinkle over the Serrano ham. Slice
the figs, about 1/8” thick, and distribute over the kale. Chop fresh thyme and
sprinkle over flatbreads. Finish with the remaining half of Manchego cheese.
Bake flatbreads at 400 degrees 6-10 minutes or until cheese is melted and
crust begins to brown.
Remove from the oven and finish with a couple turns of fresh ground pepper
from a mill. Cut into 6-8 slices and serve warm with a glass of LangeTwins
Macotera 09 Barbera!
The flatbread should be about 9” diameter. If they are larger you may want to
increase toppings just a bit. I found that pre-made naan works great, but you
could also use something thinner like a lavosh, or a premade thin pizza crust.
If you are feeling industrious, make your own! For this flatbread, you will want
to par-bake your crust before topping so that the topping do not dry out too
much during cooking.