Course Anytime, Appetizer, Dinner, Lunch
Cuisine American, Italian
Servings 4


Double Olive Summer Flatbread

  • 2 Each Kontos® Olive Flatbread
  • 2 tbsp(s) Olive Oil
  • 0.5 cup(s) Fontina Cheese Shredded
  • 0.5 cup(s) Blue Cheese Crumbled
  • 0.25 cup(s) Kontos® Pitted Kalamata Olives Sliced
  • 2 oz. Prosciutto Sliced
  • as needed Baby Arugula
  • 1 tbsp(s) Balsamic Glaze
  • 2 tbsp(s) Parmesan Cheese Shaved


  • Pre-heat a convection oven to the 450 Degrees F.
  • Place the flatbread on a sheet pan lined with parchment paper.
  • Brush each flatbread with 1 Tbsp(s) of olive oil and top with 1/4 cup of shredded fontina cheese, 1/4 cup of blue cheese crumbles, and 2 Tbsp(s) of olives before baking for 10 minutes or until golden and bubby.
  • Top each flatbread with 1 oz. of prosciutto, baby arugula, and drizzle with 1/2 Tbsp(s) of balsamic glaze before finishing with 1 Tbsp(s) of shaved parmesan cheese.
  • Cut each flatbread in to 4 equal slices before serving.
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Double Olive Summer Flatbread

Olive flatbread topped with olive oil, shredded fontina, crumbled blue cheese and kalamata olives before baking until golden. The flatbread is mounted with slices of prosciutto and finished with baby arugula, balsamic glaze, and shaved parmesan.