din din

IMG_1556Last night, I declared we’d be having something new for dinner tonight.  A long winter of freezing temps and snow right up to the windowsill often creates a pattern of hearty monotony in the kitchen:  thick chilli, pureed winter vegetable soup and pasta (obviously) in heavy rotation.

I went over to Tastespotting (favorite) and found this recipe for flatbreads with a built-in salad.  As I am wont to do I didn’t actually follow the recipe or get all the ingredients it called for, obstinate cooks unite!

Here’s what I did:

Preheat oven to 425°.  Put two na’ans on a big cookie sheet.  Generous handfuls of asiago cheese (if you like cheese, it’s about 1/4 cup, but if you’re cool it’s probably more like 3/4 cup).  Shaved prosciutto on top, thick (about 1/4 inch) slices of pear on that.  Drizzle raspberry habañero jam (mixed with water, for consistency) on top.  10 minutes in the oven, until edges are blackened (yum, char!)  2 cups (ish) of arugula on top, plus some black pepper.

Ingredients:

Na’an•Asiago•Prosciutto•Pear•Raspberry Habañero Sauce•Arugula•Black Pepper