Grilled Low Carb Apricot Pesto & Prosciutto Flatbread

A quick and easy weeknight flatbread recipe that can be done in the oven or even
on the grill. Fresh homemade pesto, grilled caramelized apricots all topped with
a crispy prosciutto to balance it out!

Servings: 4 -8

Author: Bon Appeteach

Prep Time:
10 minutes

Cook Time:
5 minutes

Total Time:
15 minutes

Course:

Grilling

Cuisine:

American

Keywords:

Pesto & Prosciutto Flatbread Grilled Low Carb Apricot

🧂 Ingredients

4 Low Carb Flatbreads
2 Ripe Apricots
1 cup Fresh Grated Mozzarella
4 Slices Prosciutto
¼ cup Almonds
½ cup Fresh Basil
1 Garlic Clove
1/3 cup Parmesan Cheese
Avocado Oil / Olive Oil as needed

Instructions

1 Preheat your grill to medium heat and set it up for indirect cooking.
2 Halve the apricots and remove the inside pit. Set aside.
3 In a food processor, combine the fresh basil, almonds, garlic, and Parmesan
cheese. Pulse a few times until it starts to break down and look crumbly. Slowly
drizzle in the oil until a nice pesto paste forms.
4 On your flatbread, place a few tablespoons of pesto across the top. Add the
fresh grated mozzarella and tear up pieces of prosciutto to go over the top.
Place the flatbreads on indirect heat and cook on the grill until crispy and the
cheese has melted.
5 While the flatbreads are cooking, on direct heat, place the apricots cut side
down across the grates. Cook for 2 minutes or so. You want the apricots to char
slightly and caramelize. Remove from the heat when cooked and slice each half
into 4 pieces.
6 When the flatbreads are cooked and crispy, top each flatbread with 4 slices of
apricot. Serve whole or cut into quarters to make it easier to share!