Buche de Cypress Flatbread
This Buche de Cypress flatbread combines creamy goat cheese, sweet pear, and savory prosciutto on a crisp, golden base. Finished with fresh rosemary and flaky salt, it’s a simple yet elegant dish perfect for entertaining or a light meal.
Ingredients
| Sliced Buche de Cypress | |
|---|---|
| 4-5oz | Sliced Buche de Cypress |
| 1-2 | Lavash Flatbread or other flatbread |
| 1 | Pear thinly sliced |
| 3 oz | prosciutto |
| 1/2-1 tbsp | Olive Oil |
| Fresh Rosemary | |
| Flaky Salt |
Instructions
- Preheat oven to 400 °F
- Drizzle olive oil over flatbread
- Scatter sliced Buche de Cypress, sliced pear, and prosciutto imperfectly on the flatbread
- Bake for 7-10 minutes until golden and bubbly
- Remove from oven, slice into irregular shapes
- Garnish with fresh rosemary and a sprinkle of flake salt