2slicesprosciuttochopped in bite-sized pieces, set aside at room temperature
2slicesfresh mozzarella cheeseabout 1/2 inch thick, torn into bite-sized pieces
3fresh basil leavessliced chiffonade style into thin ribbons or torn into small pieces
Instructions
Start your campfire or charcoal grill to medium heat. (see * Note)
Toss the tomatoes in a little olive oil then grill till charred. Be careful to avoid over-doing the olive oil so you don’t have flare-ups from oil dripping in to the campfire or charcoal coals. Remove from heat and let cool.
Drizzle a little olive oil on both sides of the flatbread.
Place flatbread on grill allow flatbread crust to toast slightly, flip to toast the second side.
As soon as you flip it, top the bread with the mozzarella and prosciutto.
Take the tomato mixture and hold it over the flatbread, crush the tomatoes with your fingers so they burst and the juices top the bread.
Remove from heat as soon as the bread gets toasted which will be very quick.
Once the grilled flatbread is removed from the heat, sprinkle with fresh basil and serve immediately.
Notes
*NOTE: Hold palm of your hand about 5 inches above the heat source, pull it away before it hurts, note time. 5-7 seconds = medium heat**NOTE: This recipe serves 1 as a significant lunch or serves 2-4 as a snack appetizer or light dinner. Increase the number of servings with the + sign in the recipe card and the ingredient amounts will be automatically adjusted for you.Here are a few more useful links:Camping For Foodies Recipes Listhttps://www.campingforfoodies.com/camping-recipes-list/