Thursday, April 11, 2013

This Week's Recipe: Prosciutto, Fig and Brie Pizza

Acrylic on Canvas, 60" x 48", SOLD

2 pieces of Lebanese bread
1 tbs olive oil
1/3 cup olive tapenade
8 thin slices of prosciutto
3 firm, ripe figs, thinly sliced
200g wedge of double brie, thinly sliced
1 tbs balsamic vinegar
1 tbs fresh rosemary
freshly ground black pepper

Preheat oven to 200. Place the bread on 2 separate pizza trays. Brush the bread bases evenly with oil and cook in preheated oven for 3 minutes or until crisp. Remove from oven. Cover evenly with olive tapenade, and top with prosciutto, fig and brie. Cook for 10 more minutes, or until the brie melts. Place pizzas on large serving plates, drizzle with balsamic vinegar, and sprinkle with rosemary. Season with pepper and serve.

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