Last weekend we went to see “The 100 Foot Journey” and a major theme in the movie was that “food is memories”. I’ve been thinking about this idea quite a bit, and I completely agree. Whether your idea of cooking a major meal is putting together a PB&J or whipping up a unique souffle that rises perfectly, everyone has at least one food that reminds them of a place, a time or a person. Raspberries are one of those foods for me. When I was little, our neighbor across the alley had a massive raspberry bush. Penny, our neighbor, made the mistake of inviting me in to try the berries ONCE, and that was it. I climbed the crab apple tree in our backyard, dropped over the fence and pilfered berries whenever I was reasonably sure she couldn’t see me. Of course she knew, but every once in a while she would remark to me about how hungry the birds must be because they kept stealing her berries.
Today, instead of stealing from Penny, I go foraging for raspberries every time I’m hiking or camping in the mountains. Wild raspberries are a bit like jelly beans, you never really know what flavor to expect until you bite into one; sometimes they’re intensely tart, sometimes they have giant seeds and sometimes they are perfectly ripe and sweet. Now, raspberries remind me of hiking in our gorgeous mountains and spending weekends with friends circled around the campfire. This flatbread highlights the sweet berry flavor that reminds me of stolen raspberries and mountains and contrasts that sweetness against salty, fresh flavors for a perfect treat.
Ingredients (makes two 8×11″ flatbreads):
- 4 slices prosciutto
- 7 oz. all-purpose flour
- 1 tablespoon finely chopped rosemary
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup water
- 1.2 oz olive oil plus more for brushing (aka half of a 1/3 cup)
- Pinch of flaky sea salt if you have it, otherwise table salt will do
- 1/3 cup raspberry preserves
- 3 oz room temperature spreadable goat cheese
- 12 basil leaves, sliced into thin ribbons
1. Preheat oven to 350 with a heavy baking sheet on rack in middle.
2. Once oven is warm, remove baking sheet, cover in parchment paper and lay proscuitto slices flat on paper. Bake for 8 minutes.
3. Remove prosciutto and place on paper towel to cool. Cover baking sheet with tin foil. Spray foil with non-stick spray and return baking sheet to oven.
4. Stir together flour, chopped rosemary, baking powder, salt and pepper in a medium bowl.
5. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a floured work surface 4 or 5 times.
6. Divide dough into 2 pieces. Roll out first piece with a floured rolling pin to to approximately 8×11″. Repeat with second portion of dough.
7. Once dough is rolled out, lightly brush top with additional oil and sprinkle with sea salt or table salt. Sprinkle with sea salt. Slide rolled out dough onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes.
8. While dough is baking, microwave raspberry preserves until liquid in a microwave-safe bowl, approximately 1 1/2 minutes. Crumble/tear cooled prosciutto into small pieces.
9. Once flatbread is baked, spread goat cheese on flatbread and sprinkle crumbled prosciutto and ribbons of basil on top of cheese. Repeat with second flatbread. Drizzle raspberry preserves on top of your lovely flatbreads and enjoy!