Directions:
Start by heating 2 T. Tuscan Herb Olive Oil in a medium-sized skillet over medium heat. Add onion and minced garlic, sauté for about 5 minutes or until slightly caramelized (but not burnt). Tear prosciutto into small pieces and add to skillet. Sauté for 8-10 minutes or until prosciutto is crispy. Remove from heat and set aside.
Preheat the oven to 400 degrees F. Remove 3 out of the 5 sides of skin from the wedge of brie cheese with a sharp knife, if desired. (We're not big fans of the skin taste, but you can't remove it all or it'll fall apart.) Slice into thin strips/small pieces.
Spray non-stick cooking spray on a large baking sheet and place mini flatbreads on the sheet. Drizzle flatbreads with the Tuscan Herb Olive Oil so they are evenly covered but not saturated (a little less than 1 tablespoon per flatbread). Cover flatbreads with brie cheese, about 5-6 small pieces per flatbread, leaving space in between for the cheese to melt. Divide the 1/4 cup mozzarella between the four flatbreads sprinkling evenly to fill in the gaps between the pieces of Brie.
Once your cheese is on, add the spinach/arugula mix. You'll want around 8-10 leaves per pizza, pending their size, as you don't want this to be a leafy overload. Then add the prosciutto/onion mix, and top with halved cherry tomatoes. Bake your flatbreads for 12 minutes, then broil for about a minute before you finally remove from the oven.
Behold the cheesy glory. (Yes, that's a step in this recipe.)
Enjoy those heavenly flatbreads with a glass (or two) of your favorite wine. Cheers!
An Olive Tap Customer Original Recipe by Jackie
