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Flatbread with Red Grapes, Prosciutto, Crème Fraiche, and Mint

Flatbread with Red Grapes, Prosciutto, Crème Fraiche, and Mint

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Chef Scott Samuel from The Culinary Institute of America creates a light and fresh grilled flatbread. Juicy sweet red grapes, salty savory prosciutto, rich crème fraiche, and fresh herbaceous mint make this a perfectly balanced dish. This flatbread can be served as a shared appetizer or single entrée.


  • ½ oz Yeast

  • ¼ cup White sugar

  • ¼ cup Milk, warmed

  • 1 ea Egg

  • 2 tsp Salt

  • 4 cups Bread flour

  • ½ cup Whole wheat flour, light

  • ups Water

  • to taste Olive oil, for brushing

  • 2 cups Red grapes, halved, chilled

  • 4 oz Prosciutto sliced

  • 1 cup Crème fraiche

  • 2 tsp Lemon zest

  • 1 Tbsp Lemon juice

  • 1 Tbsp Olive oil

  • 1 Tbsp Tarragon

  • 3 Tbsp Chives

  • as needed Mint, leaves

  • to taste Coarse sea salt


  • For the flatbread: In a medium bowl, combine the yeast, sugar, and warm milk and let the yeast bloom. Mix in the rest of the ingredients and add the water; combine and knead thoroughly until you have smooth dough. Set aside for 1 hour in a warm place.
  • For the crème fraiche: In a small bowl, combine the crème fraiche, lemon zest and juice, olive oil, and herbs. Stir to combine.
  • To cook the flatbread: Divide the dough into 4-ounce portions and shape them into tennis size balls. Brush a little olive oil on top of each dough ball and cover with a piece of cloth for at least 30 minutes. Flatten each ball of dough like a pancake by tossing and slapping with both hands; roll out to about 1/8 inch. Brush with olive oil and grill on both sides until cooked, about 4 minutes per side.
  • To serve: Top each warm flatbread with a dollop of the herbed crème fraiche, a few slices of the prosciutto, and a handful of the red grapes. Rip a few mint leaves over the top, drizzle with olive oil, sprinkle with coarse sea salt, and serve.

Flatbread with Red Grapes, Prosciutto, Crème Fraîche, Mint, and Olive Oil