Apple, sharp white cheddar, prosciutto, and arugula on crispy flatbread with a thin Dijon-sour cream base. Serve it warm as an easy appetizer for 4 to 6.
This apple, prosciutto, and white cheddar flatbread feels special without requiring much work. Thin slices of apple, sharp white cheddar, and prosciutto are layered over a light Dijon-sour cream base, then finished with arugula after baking.
The flavor balance is what makes it work. Apple and cheddar go together so well. The apple softens in the oven but still keeps its shape. There is no need to peel the apple first cutting down on the effort required to pull this appetizer off. The cheddar adds plenty of flavor without overpowering it and using some of the prosciutto before baking and the rest afterward gives you two different textures in every slice.
A very light coating of olive oil and lemon juice on the arugula is all it needs at the end. The dressed arugula adds something fresh that complements the other flavors going on, but this flatbread would be just as delicious without it.
If you’re planning an appetizer spread, pair it with our sausage puff pastry cups for a alongside the fresh apple and arugula flavors. For another appetizer featuring fresh fruit, strawberry bruschetta is a great choice when strawberries are in season.
Reasons to Love This Recipe
Ingredients at a Glance
- Thin Pizza Crusts. I used Stonefire Artisan Thin Pizza Crusts (affiliate link) when testing this recipe. A similar thin, pre-baked pizza crust or naan bread should work well. Thin crust is important here because it gives the finished flatbread a crispy texture instead of making it feel heavy.
- Fresh Apple. Honeycrisp is a particularly good fit because it is crisp, sweet-tart, and sturdy enough to soften in the oven without immediately turning mushy. There is no need to peel the apple. When we tested this recipe, we noticed that the peel softened nicely and added color to the finished flatbread.
- Sharp White Cheddar. Sharp white cheddar gives the flatbread plenty of flavor while still allowing the apple to come through. Freshly shredding it helps it melt evenly. This flavor combination is wonderful.
- Prosciutto. Half of the prosciutto goes onto the flatbread before baking, and the rest is torn over the top afterward. This gives you both slightly crispy pieces and softer prosciutto in the finished appetizer.
- Sour Cream. Full-fat sour cream forms the base for the flatbread. Only a thin layer is needed.
- Dijon Mustard. A small amount of Dijon adds tang and depth to the sour cream. The mustard flavor is subtle.
- Baby Arugula. Arugula has a peppery flavor and provides freshness and contrast against the cheese, apple, and prosciutto.
- Olive Oil and Lemon Juice. The arugula gets only a very light coating. The goal is to season the greens and help them feel integrated with the flatbread.
How to Make It (Photo Tutorial)
Heat the oven to 450 F (230 C). Place a sheet pan or pizza stone in the oven while it heats.
Tips for Success
- Slice the apple very thin. This is one of the most important details in the recipe. Very thin slices soften during the short bake. If they are cut too thick, they will stay too crunchy and may slide off.
- Leave the peel on. There’s no need for the extra step of peeling the apple. The peel softened nicely during testing and added to the presentation.
- Keep the sour cream layer thin. More is not better here. A thin coating gives you the creamy Dijon flavor while helping the crust stay crispy.
- Don’t overload the apple. Arrange the slices mostly in one layer with slight overlap. Piling them too heavily could release more moisture and keep them from softening evenly.
- Use sharp cheddar. The stronger flavor allows you to use a less cheese while still making the flatbread taste great.
- Add the prosciutto in two stages. Baking half and adding the other half afterward gives the flatbread better texture than adding all of it at once.
- Dress the arugula very lightly. The greens should look barely dressed. Too much oil or lemon juice can make the top of the flatbread wet.
- Don’t add another finishing ingredient. This flatbread already has sweetness, acidity, saltiness, richness, and freshness. It doesn’t need honey, balsamic glaze, nuts, or another garnish.
Make Ahead
You can do a few things ahead to make assembly faster.
- Mix the Dijon-sour cream base and refrigerate it in a covered container. The white cheddar can also be shredded ahead of time and refrigerated.
- For the best results, wait to slice the apple until you are ready to assemble the flatbreads. The arugula should also be dressed just before serving.
- I would not assemble the entire flatbread far in advance. Keeping the wet ingredients off the crust until just before baking helps keep its crispy texture.
Ways to Serve It
These flatbreads are designed to serve 4 to 6 people as an appetizer. Cut them into smaller wedges or pieces and serve them while the crust is still warm and crisp.
- Build an appetizer spread. Serve the flatbread with sausage puff pastry cups and strawberry bruschetta for a mix of crisp, savory, creamy, and fresh bites.
- Make it part of a fall meal. Follow the flatbread with fall harvest cobb salad for a dinner that carries the apple and fall flavors into the main course without repeating the same ingredients.
- Serve it before soup. A few small slices would make an easy starter before bowls of smoked salmon chowder, creamy seafood chowder, or Mexican street corn chowder. The crispy flatbread and fresh arugula provide a nice contrast to the creamy chowders.
- Keep the rest of the meal light. Pair it with white bean salad when you want an appetizer-and-salad meal with plenty of freshness and texture.
- Add bread for a larger gathering. If you’re serving a crowd, a basket of garlic dinner rolls can round out the table alongside the flatbread and a main dish.
Storage and Reheating
This flatbread is best served shortly after it comes out of the oven, when the crust is crisp and the arugula is fresh.
If you have leftovers, refrigerate them in an airtight container for up to 2 days.
For the best texture, remove some of the arugula if possible and reheat the flatbread in the oven or toaster oven until warmed through and crisp again. The microwave will soften the crust.
More Bistro-Inspired Recipes to Try
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Dijon-Sour Cream Base
- 3 tablespoons full-fat sour cream
- 1½ teaspoons Dijon mustard
- 1½ teaspoons olive oil
- freshly ground black pepper to taste
Flatbread
- 1 medium apple about 6 ounces (170 g), cored and sliced very thin. We used and recommend Honeycrisp apples.
- 4½ ounces sharp white cheddar freshly shredded, divided
- 3 ounces prosciutto divided
Arugula Finish
- 1½ cups baby arugula packed cups
- ¾ teaspoon extra-virgin olive oil
- ½ teaspoon fresh lemon juice
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Heat the oven to 450 F (230 C). Place a sheet pan or pizza stone in the oven while it heats.
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Stir together the 3 tablespoons full-fat sour cream, 1½ teaspoons Dijon mustard, 1½ teaspoons olive oil, and a few grinds of freshly ground black pepper.
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Slice the 1 medium apple very thinly, about ⅛ inch thick or slightly thinner. Pat the slices lightly with a paper towel if they seem especially juicy. (Note 1)
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Place the flatbreads on parchment or a pizza peel. Divide the Dijon-sour cream mixture between them and spread it over the surfaces in a very thin layer, leaving a small border around the edges.
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Divide 3.38 ounces sharp white cheddar evenly between the flatbreads.
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Arrange the apple slices over the cheese in mostly single layers with slight overlap. Avoid piling them heavily.
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Tear 1.5 ounces prosciutto into pieces and divide it between the flatbreads. Sprinkle the remaining 1.13 ounces sharp white cheddar over the top.
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Transfer the flatbreads to the hot sheet pan or pizza stone and bake for 8 to 12 minutes, until the crusts are crisp at the edges, the cheese is melted, and the apple slices have softened slightly without becoming mushy. (Note 2)
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While the flatbreads bake, toss the 1½ cups baby arugula with the ¾ teaspoon extra-virgin olive oil and ½ teaspoon fresh lemon juice. Do not add salt.
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Remove the flatbreads from the oven. Tear the remaining 1.5 ounces prosciutto over the top.
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Scatter the lightly dressed arugula over the flatbreads. Cut into appetizer-size pieces and serve immediately. (Note 3)
- Keeping the apple slices about ⅛ inch thick or slightly thinner allows them to soften during the short bake without becoming mushy. A mandoline works well for even slices, but a sharp knife is fine.
- Flatbread thickness and size can vary, so begin checking at 8 minutes. The flatbreads are ready when the edges are crisp, the cheese is fully melted, and the apples are just tender.
- For 4 larger appetizer portions, cut the finished flatbreads into larger pieces. For 6 servings, cut them into smaller appetizer-size pieces.
Make Ahead: The Dijon-sour cream base can be mixed ahead and refrigerated. The cheese can also be shredded in advance. Slice the apple and dress the arugula shortly before assembling and serving for the best texture.
Storage: This flatbread is best served immediately after baking. Refrigerate leftovers in an airtight container for up to 2 days. For the best texture, reheat the flatbread in the oven or toaster oven rather than the microwave.
Calories: 189kcal | Carbohydrates: 5g | Protein: 7g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 34mg | Sodium: 250mg | Potassium: 105mg | Fiber: 1g | Sugar: 4g | Vitamin A: 392IU | Vitamin C: 2mg | Calcium: 168mg | Iron: 0.2mg
Servings: 6 servings
Calories: 189kcal
Cost: 8.50
