Prosciutto flatbread is my current obsession – it’s everything I want from a light, flavour-packed dish. Whether it’s a chilled summer evening with friends and fizz or a solo lunch when I want something fancy without the fuss, this flatbread always hits the spot. With creamy ricotta, buttery cashews, salty prosciutto and a sweet drizzle of honey, it’s simple, stunning, and ready in under 10 minutes.
Honestly, if there’s a dish that screams “effortlessly elegant”, this is that Prosciutto Flatbread. I often whip it up when I don’t want to turn on the hob or get stuck in a sink full of dishes. It’s perfect for garden parties, girls’ nights with prosecco, or even a Netflix-and-wine evening on your own. Trust me – it’s a keeper.
And of course, you can perfectly turn your meal into a feast - just add these Lemon Pepper Wings along with Stuffed Mini Peppers and your spread is ready!
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Ingredients
Every element in this prosciutto flatbread has a job to do. I start with ready-made flatbreads – they’re soft, lightly chewy, and most importantly, they save me time. You don’t need to knead, proof, or clean extra trays. Just a brush of butter and a quick warm-up keeps them from going dry and gives them that just-baked feel.
The base of the flavour comes from a mix of ricotta and honey – creamy, slightly tangy, with a subtle sweetness that pairs beautifully with the savoury toppings. I add a bit of dried oregano for herbal warmth, and a pinch of chilli flakes for gentle heat. I like using ancho chilli flakes – they’re smoky and mild – but if you want a kick, go for birds eye or crushed red pepper.
Prosciutto brings the salt and umami. I shred it roughly so it blends into every bite, not just layered on top. Then there’s the rocket – peppery, fresh and vibrant – it gives the flatbread that needed green lift. Lastly, chopped cashew nuts go in for crunch and richness. Toasted gently in butter, they turn golden and aromatic, adding a luxurious texture to the whole thing.
See recipe card for quantities.
Instructions
So, here are 4 easy steps to make Prosciutto Flatbread. The best part - it would take less than 10 minutes to make it! And because, flatbreads are already cooked and baked, we not only saving time, but also saving ourselves from cleaning the kitchen!
- Step 1: Preheat your oven to 180°C (350°F) or set your air fryer. Butter the top of each flatbread and warm them – 4 minutes in the air fryer or 5–6 minutes in the oven until heated through and the butter has melted.
- Step 2: In a bowl, mix ricotta with honey, oregano and chilli flakes.
- Step 3: Chop the cashews, wash and pat dry the rocket. If you have time and desire you can toast the cashews. (Toasting your cashews in a dry pan or with a dab of butter brings out their sweetness and crunch)
- Step 4: Spread the ricotta mixture over each flatbread. Top with rocket, then tear the prosciutto into ribbons and lay it over the cheese.
Sprinkle over the cashews.
Substitutions
Swap cashews for chopped hazelnuts, walnuts, or pistachios. Try a drizzle of balsamic glaze or hot honey if you like a sweet and tangy finish. You could even switch out the rocket for baby spinach or watercress. To heat up yours prosciutto flatbread, go wild – chipotle flakes, birds eye chilli, or hot paprika all work beautifully.
How to Serve This Flatbread
This prosciutto flatbread makes an excellent party starter. Cut it into wedges like pizza and serve it as a finger food. Or pair it with a crisp green salad for a light lunch. I often serve mine with a chilled glass of rosé or prosecco – it’s the ultimate warm-weather combo. It’s also a lifesaver when unexpected guests pop round – totally fool-proof and impressive.
Storage
This dish really is best served fresh. Once the flatbread is topped, the textures and temperatures start to shift. But you can absolutely prep the components ahead – keep the ricotta mix chilled, have the rocket washed, and the cashews chopped and ready. Then when hunger hits, just warm the bread and assemble. Fast food, but fancy.
Top Tip - Use What You Love
The ingredient quantities here are a guide. Want more cashews? Go for it. Extra drizzle of honey? Do it. A stronger chilli kick? Absolutely. Cooking should be joyful and adaptable – this recipe gives you the base, the rest is your canvas.
FAQ
You can, but I prefer them fresh. Cooked rocket wilts and loses its bite, while prosciutto can become overly salty and tough.
Definitely – just defrost it first. One my trick is to have 1-2 packs of flatbreads in the freezer. I always buy it when I spot it in Reduced Goods sections.here
Yes! Try cream cheese or whipped goat’s cheese for a tangier option.
Related
Looking for other recipes like this? Try these:
- Thyme Mushrooms Recipe - Amazing dish in 15 minutes!
- Stuffed Mini Peppers Recipe - Ultimately Cheese
- Lemon Pepper Chicken Wings Recipe
- Pickled Cauliflower with Carrots Recipe
Pairing
These are my favorite dishes to serve with Prosciutto Flatbread:
- Green Salad with Chicken Recipe
- Cucumber and Mint Salad Recipe
- Salmon Shrimp Salad Recipe
- Chicken Peanut Salad Recipe
Prosciutto Flatbread with Ricotta Recipe
This prosciutto flatbread is a quick 10-minute recipe loaded with creamy ricotta, rocket, honey, and crunchy toasted cashews. Perfect for lunch or light entertaining.
Ingredients
- 2 ready-made flatbreads
- 6 slices cooked prosciutto
- 250g (8.8 oz) ricotta cheese
- 1 tablespoon honey
- ½ teaspoon dried oregano
- ½ teaspoon mild ancho chilli flakes (or more if preferred)
- 20–30g (0.7–1 oz) rocket (baby arugula)
- 20–30g (0.7–1 oz) cashew nuts
- Knob of butter (about ½ tbsp)
Instructions
- Preheat oven to 180°C (350°F) or use air fryer. Spread butter on flatbreads and warm for 4–5 minutes.
- Mix ricotta, honey, oregano and chilli flakes. Wash and dry rocket. Chop and lightly toast cashews - just for a minute in a dry skillet.
- Spread ricotta on flatbreads. Top with rocket and torn prosciutto.
- Sprinkle with toasted cashews and serve immediately.
