CHARLOTTE, N.C. — This article involves commercial content.
The products and services featured appear as paid advertising.
In the kitchen we're talking about a Charlotte Today favorite: Charcuterie (but with a twist). Ditch the boards we're talking pizzas today. Here to walk us through it all is Laurie Aker, the Director of Marketing at Earth Fare. The best part of this recipe is that these flatbreads are quick and easy to make. “Flatbreads are quick and easy to assemble, and can be endlessly customized to guests flavor preferences” says Aker. Perfect for a quick snack or appetizer for any gathering. She adds “one of the main ingredients we are using is burrata.” Burrata is a soft, fresh Italian cheese with a firm mozzarella shell and a creamy interior of stracciatella, a mix of shredded mozzarella and cream. Plus Naan, (a delicious leavened flatbread used in South Asian and Middle Eastern cuisine) is a staple for this recipe. This recipe is a good clean healthy one. The recipe calls for prosciutto. The nitrates and nitrites in deli meats (prosciutto) is not something that Earth Fare uses because there food has no artificial preservatives.
“In addition to this easy, delicious recipe, viewers are invited to come join us for our Back To School Bash on Saturday, September 14th” says Aker. Enjoy big savings on back-to-school favorites and walk the outdoor market featuring local vendors.
The Earth Fare Back to School Bash is taking place at the Ballantyne location on Saturday from 11 a.m. to 3 p.m. Starting at 11am, and get this....the first 50 shoppers in line will receive a free bag of groceries. Plus, $5 grass fed filet mignon & $5 lobster tails all day long! There will be samples and giveaways throughout the store. For more information visit EarthFare.com.
Here is the recipe:
Charcuterie Flatbread
¼ cup olive bruschetta, divided
2 pieces Naan, lightly toasted
6 ounces thinly sliced prosciutto, divided
4 ounces burrata, divided
2 tablespoons crushed pistachios
crushed red pepper flakes, optional
raw honey
fresh baby arugula
Spread 2 tablespoons of olive bruschetta onto each piece of flatbread and top with prosciutto. Top each with a dollop of burrata.
Sprinkle each flatbread with crushed pistachio and red pepper flakes. Top with fresh baby arugula and drizzle with honey.