Pumpkin and Prosciutto Flatbreads

Pumpkin and Prosciutto Flatbreads
Serves 12
A bite-size flatbread with savory, seasonal flavor
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  1. 1 (15-ounce) can pumpkin puree
  2. 2 tablespoons mayonnaise
  3. 1 teaspoon minced fresh sage
  4. 3/4 teaspoon ground black pepper, divided
  5. 1/2 teaspoon seasoned salt
  6. 1 1/2 (12-ounce) packages whole-wheat naan
  7. 6 slices prosciutto
  8. 6 tablespoons crumbled blue cheese
  9. 2 cups arugula
  10. 1 tablespoon white balsamic vinegar
  1. Preheat oven to 350°. Line 2 baking sheets with aluminum foil. In a small bowl, stir together pumpkin puree, mayonnaise, sage, 1⁄2 teaspoon pepper, and seasoned salt until smooth.
  2. Place naan on prepared baking sheets. Bake for 6 minutes. Spread pumpkin mixture evenly on top of naan. Cut each slice of prosciutto into 6 thin strips, and place evenly on top of pumpkin spread. Sprinkle with cheese. Bake for 5 minutes.
  3. Meanwhile, in a medium bowl, drizzle arugula with vinegar, and toss until coated. Arrange arugula mixture evenly on top of flatbreads, and sprinkle with remaining 1⁄4 teaspoon pepper. Cut each flatbread into 6 pieces. Serve immediately.
  1. To make ahead, store pumpkin mixture in an airtight container in refrigerator for up to 24 hours.
Adapted from Entertain, Decorate, Celebrate July/August 2013
Adapted from Entertain, Decorate, Celebrate July/August 2013
Celebrate Magazine http://www.celebratemag.com/