Italian Flatbread With Fontina And Prosciutto at Jeffery Wilkins blog

Italian Flatbread With Fontina And Prosciutto. Cut each piadina into 8 wedges and transfer to a serving platter. Arrange 2 prosciutto slices on top of the cheeses. Season with salt and pepper, drizzle with extra oil and fold in half. Sprinkle the fontina cheese evenly over the ricotta cheese. Garnish with the chopped basil. Spread each piadina with 1/2 cup of the ricotta mixture. Arrange 2 prosciutto slices on top of the cheeses. Sprinkle the fontina cheese evenly. Season with salt and pepper. Cut each piadina into 8 wedges and transfer to a serving platter. Garnish with the chopped basil. Cut each piadina into 8 wedges and transfer to a serving platter. Combine the ricotta cheese and lemon zest in a small bowl. Arrange 2 prosciutto slices on top of the cheeses. Spread each piadina with 1/2 cup of the ricotta mixture.

Italian Flatbread Piadina with Prosciutto Ham and Mozzarella Che Stock
from www.dreamstime.com

Season with salt and pepper. Combine the ricotta cheese and lemon zest in a small bowl. It bakes a beautiful, ancestral bread. Cut each piadina into 8 wedges and transfer to a serving platter. Spread each piadina with 1/2 cup of the ricotta mixture. Spread each piadina with 1/2 cup of the ricotta mixture. Sprinkle the fontina cheese evenly over the ricotta cheese. Season with salt and pepper, drizzle with extra oil and fold in half. Sprinkle the fontina cheese evenly over the ricotta cheese. Season with salt and pepper.

Italian Flatbread Piadina with Prosciutto Ham and Mozzarella Che Stock

Italian Flatbread With Fontina And Prosciutto Spread each piadina with 1/2 cup of the ricotta mixture. Combine the ricotta cheese and lemon zest in a small bowl. Spread each piadina with 1/2 cup of the ricotta mixture. Season with salt and pepper. Arrange 2 prosciutto slices on top of the cheeses. Sprinkle the fontina cheese evenly. Arrange 2 prosciutto slices on top of the cheeses. Cut each piadina into 8 wedges and transfer to a serving platter. It bakes a beautiful, ancestral bread. Sprinkle the fontina cheese evenly over the ricotta cheese. Season with salt and pepper, drizzle with extra oil and fold in half. Arrange 2 prosciutto slices on top of the cheeses. Season with salt and pepper. Cut each piadina into 8 wedges and transfer to a serving platter. Spread each piadina with 1/2 cup of the ricotta mixture. Spread each piadina with 1/2 cup of the ricotta mixture.

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