1 Boursin® Minis Garlic & Fine Herbs
2 flatbreads or naan (homemade or store-bought)
3 tbsp. extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
1 garlic clove, grated
8 slices prosciutto, chopped
3 medium shallots, thinly sliced
Flaky salt, for serving
1 tbsp. fresh chives, chopped
A few leaves of arugula
1 tbsp. honey, for serving (optional)
¼ tsp. crushed red pepper flakes, for serving (optional)
Preheat the oven to 375°F (190°C). Place each flatbread or naan on a piece of foil large enough to wrap it up completely. Drizzle the flatbreads with 1 tablespoon of the olive oil, and season with salt, pepper and the grated garlic, using a pastry brush to coat. Wrap in the foil and place in the preheated oven for 15 minutes, then open the wrappers to let the flatbreads crisp slightly, about 5 minutes.
Meanwhile, heat one tablespoon of the olive oil in a medium skillet over medium heat. Add the chopped prosciutto and cook until crisp, about 4 to 5 minutes. Remove the prosciutto from the skillet and set aside.
Add the shallots to the pan with the remaining tablespoon of olive oil and season with salt and pepper. Reduce the heat to medium-low and cook until browned and soft, 18 to 20 minutes. Remove from the heat.
To assemble your appetizer, sprinkle the flatbreads with Boursin Minis, and then spread into a thin even layer. Top with crispy prosciutto and dollop with the caramelized shallots. Finish with flaky salt, pepper, chives, arugula, honey and another layer of Boursin Minis. Cut into triangles.
Take a bite out of this gourmet snack, or serve it as an appetizer!