Cheesy Flatbread with Prosciutto and Swiss Chard

Ingredients

1 sheet whole grain lavash (or your flatbread of choice)

2 slices prosciutto

2 tablespoons cream cheese

1 tablespoon almond milk

1/2 teaspoon Italian seasoning

1/2 teaspoon chives

3 button mushrooms (sliced)

1/3 cup bell pepper (thinly sliced)

1 clove garlic (minced)

1 1/2 cups Swiss chard

1/3 cup onion (thinly sliced)

7 cherry tomatoes (cut in half)

1/4 cup lemon juice

1 teaspoon honey

1/4 tsp red pepper flakes

1/4 cup Asiago cheese (shredded)

2 tablespoons (6 teaspoons) olive oil

Preparation

Preheat oven to 350 degrees. Also at this time, allow cream cheese to soften at room temperature.

In a medium saute pan, heat 1 teaspoon olive oil over medium-high heat. Add the peppers; cook for approximately 3 minutes, stirring frequently. Add mushrooms and an additional 1 teaspoon of olive oil to pan. Continue to cook for an additional 4-5 minutes until mushrooms are lightly browned. Add 1/2 minced garlic and cook for an additional 45 seconds. Right before removing from the pan, season lightly with salt and black pepper, to taste. Remove mixture from pan, set aside.

Place prosciutto on a baking sheet lined with parchment paper. Cook in oven until just crisp, about 10-12 minutes. Remove with parchment paper, set aside.

Lightly brush 1 teaspoon of olive oil onto both sides of lavash and place onto same baking sheet used to cook the prosciutto; cook in oven for approximately 3-4 minutes until lightly toasted. Remove from oven and set aside.

In asmall mixing bowl, combine lemon juice, honey, and red pepper flakes. Whisk to combine. While whisking, slowly drizzle in remaining olive oil. Season to taste with salt and black pepper. Tear the Swiss chard into bite-sized pieces; add to dressing along with sliced onion and tomatoes; toss well to incorporate.

In another  small mixing bowl, combine cream cheese, Italian seasoning, chives, and almond milk. Once mixed through, spread lightly onto the toasted flatbread. Top with sauteed veggies, prosciutto, and salad mixture. Sprinkle with shredded cheese. Cut into two equal halves; serve immediately.

Servings

2

Nutrition Info

Nutrition data is not available at this time