Blackberries and gorgonzola might sound like an odd combination, but they work really well together, especially when piled on top of flatbread. The blackberries cook down into a sweet, slightly tart compote, while the gorgonzola brings plenty of salty, sharp flavour. Add a few slices of ham and some fresh rosemary and you have that lovely mix of sweet, salty and savoury flavours in every bite. For the flatbread, a good store-bought base is much easier than making your own dough, especially if you’re rushed or just don’t feel like spending your evening waiting for dough to rise. Once the compote is made, it’s really just a matter of spreading it over the base, adding the gorgonzola and ham, and getting it into the oven. Recipe compliments of Eskort.

Prep time: 25 minutes | Cooking time: 25 minutes | Servings: 4 to 6

Ingredients

For the blackberry compote:

• 2 cups frozen blackberries
• 125 ml sugar
• 3 sprigs fresh rosemary
• 15 ml balsamic vinegar
• Salt and black pepper, to taste

For the flatbread:

• 1 kg store-bought bread dough
• Olive oil, to drizzle
• Salt, to taste

To assemble:

• 125 g Eskort gypsy ham
• 100 g gorgonzola, broken into chunks
• Micro herbs
• Blackberry compote

Method

1. Preheat the oven to 200°C and line a baking tray with baking paper.
2. To make the compote, add the frozen blackberries, sugar, rosemary sprigs, and balsamic vinegar to a small saucepan over medium heat.
3. Simmer for 12 to 15 minutes, stirring occasionally and breaking the berries down with the back of a spoon, until the mixture has thickened into a jammy compote.
4. Remove the rosemary sprigs, season with salt and black pepper, and set the compote aside to cool.
5. Stretch or roll out the bread dough on the prepared tray to your desired flatbread shape, about 1 cm thick.
6. Drizzle generously with olive oil and season with salt.
7. Bake for 18 to 20 minutes, until golden brown and puffed up at the edges.
8. Remove from the oven and allow to cool slightly, just enough to handle.
9. Fold or roll the slices of gypsy ham loosely and arrange over the flatbread.
10. Scatter the gorgonzola chunks evenly over the top.
11. Dot spoonfuls of the blackberry compote across the flatbread, tucking some between the ham and cheese.
12. Finish with a handful of micro herbs or baby salad leaves scattered over the top.
13. Slice and serve while the flatbread is still warm.