Crafting the perfect bite from a charcuterie board is part art and part science: You want a bit of salty, savory, creamy, crunchy and sweet in every bite. Why not forgo the tiny crackers for a large-scale version that guarantees just that? Introducing charcuterie-board flatbread, a no-cook, five-ingredient recipe that makes a mean appetizer (but that, honestly, we’d also eat for dinner).
Psst: The ingredients here are merely suggestions. If you prefer another meat (like soppressata or speck), cheese (mozzarella would be nice) or garnish (a balsamic drizzle?), by all means, switch it up.
2 store-bought flatbreads or naan, toasted
3 ounces prosciutto (or other thinly sliced cured meat)
1 crisp-tart apple (such as Honeycrisp), thinly sliced
Two 4-ounce balls burrata
Chopped Marcona almonds, fresh basil and honey, to garnish
1. Arrange the flatbread on a cutting board or cheese board. Layer with the prosciutto and apple slices.
2. Tear the burrata into small pieces and divide among the flatbreads. Garnish with the chopped almonds, basil and a generous drizzle of honey. Slice before serving.