Taste
Fig and Prosciutto Flatbread
2021 Malbec
The nose draws you in with a bouquet of delicate violets, chocolate covered cherries and toasty vanilla-spiced oak. The polished palate reveals layers of ripe red currants, cherry cola, wild raspberry, and slight minty note that imparts freshness and complexity.
Pair this with James Cole Malbec!
Indulge your senses with a luxurious food and wine pairing from James Cole Winery. Our 2020 Malbec is a full-bodied wine with rich flavors of dark berries, violet, and baking spices.
It is the perfect match for our Fig and Prosciutto Flatbread, which features delicately roasted figs, salty prosciutto, creamy goat cheese, caramelized onions, and balsamic glaze.
The figs and prosciutto in the flatbread bring out the fruitiness and spice of the wine, while the goat cheese adds a creamy richness. The caramelized onions provide a touch of sweetness, and the balsamic glaze adds a touch of acidity. The fresh arugula adds a peppery finish that helps to cleanse the palate.
This pairing is a symphony of flavors that will transport you to a new level of culinary enjoyment. It is the perfect way to celebrate a special occasion or simply to enjoy a night of elevated dining.
It is the perfect match for our Fig and Prosciutto Flatbread, which features delicately roasted figs, salty prosciutto, creamy goat cheese, caramelized onions, and balsamic glaze.
The figs and prosciutto in the flatbread bring out the fruitiness and spice of the wine, while the goat cheese adds a creamy richness. The caramelized onions provide a touch of sweetness, and the balsamic glaze adds a touch of acidity. The fresh arugula adds a peppery finish that helps to cleanse the palate.
This pairing is a symphony of flavors that will transport you to a new level of culinary enjoyment. It is the perfect way to celebrate a special occasion or simply to enjoy a night of elevated dining.
Ingredients
16 oz
pizza dough
2 medium
white onions, sliced thinly
1 head
garlic
1 tbs
butter, unsalted
3 tbs
balsamic vinegar
as needed
olive oil
2 cups
fontina cheese, shreeded
3-4 ea
figs, quartered
4 oz
goat cheese (we love Purple Haze by Cyprus Grove)
4 oz
prosciutto
1 cup
arugula
2 tbs
balsamic glaze
Instructions
Preheat the oven to 400°
Julienne the onions into 1/8" slices and put them in a large sauté pan over medium low heat with the butter. Cook for 35-40 minutes, stirring occasionally until fully caramelized. Add balsamic vinegar and cook until the juices are reduced. Remove from the pan.
While the onions are caramelizing, cut the top of the head of garlic off, leaving the cloves and root in place. Peel away any loose garlic skins and discard. Place in foil and drizzle the cut side with olive oil and season with salt and pepper. Wrap head of garlic completely and roast in the oven for 45-50 minutes or until completely soft and caramelized in color. Garlic cloves will easily come out of the skins with a slight squeeze. Set aside for later use.
Increase the oven temperature to 425°
Drizzle a sheet pan with olive oil and roll out your pizza dough onto the sheet pan. Drizzle with more olive oil and press the dough out to the edges of the pan. Sprinkle with 1 ½ cups of fontina and then spread the caramelized onions all over.
Next top with your sliced figs and roasted garlic cloves and sprinkle the remaining shredded cheese and half of the goat cheese. Drizzle with olive oil and bake for 15-17 minutes until golden brown.
Top with prociutto, arugula, remaining goat cheese, and drizzle with olive oil and balsamic glaze. Serve immediately.
Julienne the onions into 1/8" slices and put them in a large sauté pan over medium low heat with the butter. Cook for 35-40 minutes, stirring occasionally until fully caramelized. Add balsamic vinegar and cook until the juices are reduced. Remove from the pan.
While the onions are caramelizing, cut the top of the head of garlic off, leaving the cloves and root in place. Peel away any loose garlic skins and discard. Place in foil and drizzle the cut side with olive oil and season with salt and pepper. Wrap head of garlic completely and roast in the oven for 45-50 minutes or until completely soft and caramelized in color. Garlic cloves will easily come out of the skins with a slight squeeze. Set aside for later use.
Increase the oven temperature to 425°
Drizzle a sheet pan with olive oil and roll out your pizza dough onto the sheet pan. Drizzle with more olive oil and press the dough out to the edges of the pan. Sprinkle with 1 ½ cups of fontina and then spread the caramelized onions all over.
Next top with your sliced figs and roasted garlic cloves and sprinkle the remaining shredded cheese and half of the goat cheese. Drizzle with olive oil and bake for 15-17 minutes until golden brown.
Top with prociutto, arugula, remaining goat cheese, and drizzle with olive oil and balsamic glaze. Serve immediately.
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