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Fig, prosciutto, gorgonzola flat bread

The space between {flatbread with figs, prosciutto + gorgonzola}

wrong-story

I had lunch with a friend the other day—we’ve been friends for over 20 years and have witnessed many chapters of each others’ lives. Currently we’re both finding ourselves in new chapters (perhaps new stories altogether). He’s already made progress in his new story while I still have a mostly blank page before me, with only the title written. Since he’s a few steps ahead I listened intently during lunch at Mumbles, a local, neighborhood kind of place where everyone seemed to know each other—a place to meet friends for drinks at happy hour or enjoy a leisurely lunch as we did.

Over Artisanal beer, glasses of sangria, sliders, arugula salad with shrimps and flatbread with gorgonzola and figs, which are currently in season, we chatted about our children and lives. Instead of dwelling on “what’s next?” I feel at ease with “what is.”

We’re both in the space between one way of life and a different one. It’s nice to know old friends stick around no matter what phase we’re in.

After having lunch at Mumbles I was inspired to make the flatbread with figs and gorgonzola at home. You’ll love the creamy, earthy, pungent combination. I picked up fresh figs at Fairway and gorgonzola cremificato, an Italian blue from Lombardy, at Murray’s Cheese.

You can serve this as an appetizer or main course. If you can’t find fresh figs and want to use dried ones, place them in water for about 20 minutes, then remove the stems and slice.

Mumbles is located at 179 3rd Avenue between 16th + 17th Streets.

Flatbread with figs, prosciutto + gorgonzola

Ingredients

  • 6oz pizza dough
  • 3oz gorgonzola
  • 2oz fresh figs (sliced)
  • 1oz prosciutto di Parma (finely sliced)
  • 10 sage leaves (lightly fried (over medium heat in about 1 tablespoon of olive oil))

Directions

Pre-heat oven to 350 degrees Farenheit. On a lightly floured surface, roll the dough until you have, roughly, a 12” x 5” rectangular shape. Bake for 5 minutes, then remove from oven.

Top with crumbled gorgonzola cheese and chopped figs. Cook for an additional 5 minutes until crisp and golden— and the cheese has melted.

Slice into 8 pieces and transfer to a serving plate. Top with the prosciutto and the fried sage leaves. Drizzle with extra virgin olive oil.

 

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8 Responses to The space between {flatbread with figs, prosciutto + gorgonzola}

  1. Sue Ann Gleason September 27, 2013 at 2:44 pm #

    That looks divine, Tracey and the Mo Willems quote is perfect! Here’s to blank pages and new chapters.
    Sue Ann Gleason recently posted…SafetyMy Profile

  2. Belinda Rose September 27, 2013 at 9:38 pm #

    Oh Tracey this looks sooo delicious! I’m am happy with “what is” but looking eagerly forward to “what’s next”! <3
    Belinda Rose recently posted…AUTUMN SPLENDORMy Profile

  3. Jessica September 28, 2013 at 10:21 pm #

    It takes a lot of strength to be comfy in what is — good for you! And, yes, good friends make it all the better. The recipe looks yummy enough to make me try figs again! :-)
    Jessica recently posted…Yoga Inferno by Jillian Michaels: are you ready for the burn?My Profile

  4. eyenie September 29, 2013 at 4:03 am #

    Oh Tracey, you get me every single time! That recipe looks DIVINE, and it is on my list for next week!!! I sort of had a daydream about your lunch with your friend, and it reminded me of my dude bff–isn’t it interesting how chapters unfold in our lives, and certain people are always there to cheer us through it?! Thank you for this feel-good post! :)
    eyenie recently posted…Happy Friday Fun Day: List/Collage Your Way to Your SoulStyle!My Profile

  5. Inga Deksne September 29, 2013 at 4:38 pm #

    very tempted to try your recipe at home. New chapters are always exciting, I’m loving my “what is ” situation but I am so excited about what’s next. I am ready to write a new story.
    Inga Deksne recently posted…What to post on FacebookMy Profile

  6. Minling September 30, 2013 at 1:02 am #

    This recipe looks absolutely delicious! I am going to have to try it! I also liked what you said about what is. It’s so true…we have to live in the present! Thanks for sharing!
    Minling recently posted…How to bring prosperity to your life now!My Profile

  7. Kim | a little lunch October 16, 2013 at 2:42 pm #

    Tracey, my apologies for responding so late to your post — such stellar advice and healthy perspectives to boot. “The space between” was made for flat-bread moments such as this. Enjoy every bite!
    Kim | a little lunch recently posted…My New LaptopMy Profile

  8. Kimiko September 28, 2014 at 6:39 am #

    Bungalow living is the best! They’re ccapmot and efficient. The only issue I have is that my living room is long and narrow windows or doors on all but one wall. and you have to walk through it to get to the stairs.So do I do two seating groupings? Other than than it still has it’s original kitchen cabinets and all its unpainted moldings and beadboard.Thanks for the opportunity. Would love to participate.Pinned too!

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