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Grilled Low Carb Apricot Pesto & Prosciutto Flatbread
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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!
Course Grilling
Cuisine American
Keyword & Prosciutto Flatbread, Grilled Low Carb Apricot, Pesto
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 -8
Author Bon Appeteach

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

  • Preheat your grill to medium heat and set it up for indirect cooking. 
  • Halve the apricots and remove the inside pit. Set aside.
  • 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.
  • 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.
  • 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.  
  • 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!

Notes

Use your favorite store bough low carb tortillas or pitas instead for a quicker recipe!