The day I stumbled across Justine’s blog, Cooking and Beer, I spent a good hour looking at her mouth watering recipes and reading her beer pairings. Her photography is beautiful and her recipes are simple yet unique like Spicy IPA Shrimp Skewers with Pomegranate Sauce. She also has an adorable dog named Cilantro. {How cute is that??}
As someone who’s only option of Stouts, at the local grocery store, include Guinness and Left Hand Milk Stout, I envy the fact she lives in Colorado and has access to so many amazing beers.
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Prosciutto Flatbread with IPA-Caramelized Peaches
Hello everyone! I’m Justine, and I’m the brains, recipe creator and photographer behind Cooking and Beer. I was thrilled when Sloane asked me to join in on the Beer Social! Since we both have a mutual love and understanding for all things craft beer and good food, I knew that I had to whip up something pretty delicious.
I’m from Colorado, and we here in this wonderful state grow a pretty delicious peach. Believe it or not, some of the best peaches in the country come from the western slope of Colorado. They are juicy, soft and like no other peach I’ve ever had. They are only around for a short while though, which is why I have decided to share one of my favorite, go-to recipes that combines peaches and craft beer.
This flatbread is simple…simple and quick. How is that for a major win? I used a store-bought pita bread (you may also use a pre-made pizza dough, naan, or get crazy and make your own!). I then brushed it with melted butter and topped it with mozzarella cheese, thinly sliced prosciutto, dollops of ricotta and peaches that have been caramelized in a buttery, IPA glaze. I finished it off in the oven to melt the cheese and then topped it with micro greens.
It is the perfect appetizer, lunch or mid-day snack (which is how I tend to enjoy it)!
In addition to cooking with a Belgian-style IPA, I recommend also pairing it with one. The hoppiness and delicate sweetness from the beer really compliments the salty and sweet going on in this flatbread!
Enjoy!
Prosciutto Flatbread with IPA-Caramelized Peaches
Serves: 4 Prep Time: 10 min Cook Time: 25 min
Ingredients
- 1/2 cup Belgian-style IPA beer
- 1/4 cup unsalted butter + 2 tablespoons
- 3 ripe peaches, pitted and sliced
- 1/4 cup light brown sugar
- 4-6 pieces flatbread, pizza dough, naan or pita bread
- 2 cups mozzarella cheese
- 4 ounces thinly slice prosciutto
- 1/2 cup ricotta cheese
- 1/2 cup micro greens (garnish)
Instructions
In a skillet, add the beer. Heat over medium heat and simmer until the beer has reduced and the alcohol has cooked out, about 4-5 minutes.
Please note: Be careful as the alcohol cooks out of the beer. The beer can foam up, and it can run the risk of overflowing. If it starts to foam up just a little too much, whisk vigorously.
Add 1/4 cup of the butter to the skillet with the beer, and whisk until melted. Add the peaches and sprinkle the brown sugar on top. Toss together and caramelize the peaches for 8-10 minutes. Remove from heat and set aside.
Preheat your oven to 425 degrees F and line a baking sheet with parchment paper, foil or a silicone baking mat. Lay out your pieces of bread. You may need two baking sheets, or you may need to cook in batches depending on how large your baking sheet is.
In a small saucepan, add the remaining 2 tablespoons of butter. Melt over medium-low heat. Brush the butter on your bread. Sprinkle the mozzarella cheese on top and then layer on the prosciutto and caramelized peaches. Drop dollops of ricotta directly on top.
Bake the flatbread for 10-15 minutes or until the edges begin to brown slightly and the cheese has melted.
Remove from oven and top with micro-greens. Serve immediately and enjoy!
Didn’t know Colorado had peaches. Nice to know people from other states. Looking forward to another one. Love you, mom
Me either!!
These flatbreads…swoon! I cannot wait to make them!
This recipe caught my eye immediately! Love the photography and I can’t wait to try this. Maybe I’ll even find a good IPA and give it a fair chance.
Justine’s photography is great! And I’m sure I could find an IPA you’d like!
Karey Ethridge Durst says
Let’s get together and IPA hop next time you’re here!
I like it!!
wow this flatbread looks delicious.. loving the look of those caramelized peaches! my favourite food pairing would definitely have to be beer and deep fried wedges, with a lot of sour cream and crispy bacon!
That sounds great!
I love, love, love this recipe! So happy I came across this post on Foodgawker and discovered so many great food and beer blogs! I’m from beer-mecca Portland but currently living in Cape Town, South Africa where the craft beer scene is just starting. It’s really fun to watch!
I feel the same way about South Florida. It’s nice to see it grow, but I still wish we had a bigger selection.