Prosciutto-Melon Flatbreads | culture: the word on cheese
The classic sweet-salty pairing of melon and prosciutto is downright delicious with a little char
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Cooking tools:
- Grill
- Rolling pin
- Pastry brush
- Mixing bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Spatula
- Plate
Ingredients
- 8 ounces fresh goat cheese (room temperature)
- 4 to 5 tablespoons olive oil (divided, plus more for drizzling)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 1 recipe Basic Flatbread Dough
- 3 to 4 ounces thinly sliced prosciutto (about 10 slices)
- ½ medium cantaloupe (rind removed, seeded, and very thinly sliced)
- ½ cup mint leaves (larger ones torn)
- Flaky salt (try Maldon, to taste)
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