Creamy Goat Cheese, Crispy Prosciutto & Balsamic Glazed California Prune Flatbreads

Provided by: The Nutritious Kitchen for the California Prune Board

Image and video recipe by Peter Sidwell Media

Makes: 6Prep Time: 5 MinutesCook Time: 12-16 Minutes


  • For the flatbreads
  • 10 California Prunes
  • 2 tablespoons balsamic vinegar
  • 4-6 slices prosciutto (depending on the size)
  • 3 large/medium sized whole wheat flatbreads
  • 6 tablespoons whipped/creamy goat cheese
  • For the dressing
  • Rocket leaves
  • Balsamic vinegar reduction


  1. Heat the grill.
  2. Cut California Prunes into small cubes and toss with balsamic vinegar then set aside.
  3. Place the prosciutto on a lined baking sheet and bake under the grill for 5-8 minutes or until crispy.
  4. Once done, set aside to cool.
  5. While the prosciutto is cooling, toast your flatbreads under the grill for about 5 minutes.
  6. Flip and toast the other side for 2-3 minutes, or until toasted.
  7. Evenly spread whipped goat cheese over each flatbread.
  8. Layer on your balsamic glazed California Prunes, then crumble the crispy baked prosciutto over them.
  9. Add a few rocket leaves, then drizzle with balsamic vinegar reduction if required.
  10. Cut into squares and serve immediately!

Tip: To make the balsamic vinegar reduction:

  1. Put the balsamic vinegar in which the prunes have been marinating into a saucepan and heat gently until it has reduced to a pourable but thick syrup.


The Nutritious Kitchen