Name: Balsamic-Glazed Prosciutto Flatbread
Cook time: 15 min
Total time: 40 min
Yield: 1 flatbread

Joanna Gaines is the co-founder of Magnolia, a home and lifestyle brand, a bestselling author, and editor-in-chief of Magnolia Journal. Alongside her passion for design and food, nothing inspires Jo more than time at home with family—messing with recipes in the kitchen or planting something in the garden.

Joanna Gaines

“There are some meals you know are special because of the time they require or the long list of ingredients they call for. Other times, I find joy in recipes that can be as creative or straightforward as I want. The base of this recipe offers that flexibility. Flatbread is delicious with a simple, traditional hummus or dip, but I also love piling on veggies from the garden, or as this recipe calls for, a little bit of prosciutto and arugula.” — Joanna Gaines, Magnolia Table, Volume 3

Joanna Gaines' Balsamic-Glazed Prosciutto Flatbread

Balsamic-Glazed Prosciutto Flatbread

Meet The Creator

"Lobster rolls will forever remind me of our honeymoon. We flew to New York City for a few days, then rented a car and hit the road toward Maine. It was on this trip that I had my first-ever lobster roll. I can still remember the taste of that lobster paired with a buttered bun. Simple, fresh, and just delicious." – Joanna Gaines, Magnolia Table, Volume 3. (This recipe has been slightly adapted from the Lobster Rolls featured in Magnolia Table, Volume 3.)

Lobster Rolls

While some evenings call for dishes that are quick and easy, on nights when I have a little extra time, this is the type of meal I can’t wait to get into the

Magnolia Table with Joanna Gaines: Season 2, Episode 2

"An easy way to gather vegetables for this recipe is to keep a baggie in the freezer and whenever you have leftover vegetables you can just toss them in. That way, as soon as you cook a recipe that leaves you with chicken bones, you have what you need to make the stock—you can just put it all in a large pot on the stove and let it simmer. I always try to make as much of this stock as possible so that I can freeze at least half the batch. There is satisfaction in using every last bit of food you can, and knowing that nothing is going to waste." – Joanna Gaines, Magnolia Table, Volume 3

Homemade Chicken Stock

"An antipasto salad is meant to be enjoyed, quite literally 'before the meal,' and I love to use this recipe as an introduction for what's to come in the courses that follow. It also works well for lunch, since the mix of meats, cheeses, and greens make it pretty hearty—something that can stand alone." - Joanna Gaines, Magnolia Table, Volume 3

Antipasto Salad

In busy seasons, one thing that I always look forward to is a slow Sunday at home with my family. For us, that can look like spending some time in the garden,

Magnolia Table with Joanna Gaines: Season 3, Episode 1

TIP: For quick assembly, substitute the homemade pie crust with a store-bought 9-inch pie crust. 
“Since I was a kid, cherry pie has always been my favorite. But no one in my house likes it all that much. I was disappointed until I discovered this recipe. Now I’ve realized that being the only person who likes cherry pie in a house where there’s fresh cherry pie isn’t a bad thing, because I have the whole pie to myself!” — Joanna Gaines, Magnolia Table, Volume 3

Cherry Pie with Streusel

In this episode of Magnolia Table with Joanna Gaines, Jo shares some of her go-to recipes for seafood and sides, from Lobster Rolls to Hush Puppies and more.

Joanna Gaines holding basket of hushpuppies

Magnolia Table with Joanna Gaines: Season 8, Episode 2

Here you can read Chip's thoughts from our summer issue of Magnolia Journal on identifying the things in your own life that are worth the

Chip's Column: fear-less

For breakfast, lunch, dinner, or a quick snack in-between, eggs are a sure way to fuel you any time of day. They can be mainstays of a meal or key ingredients

A Collection of Egg Recipes

This is a cookie that has just the right amount of chewiness while also having a satisfying bit of crunch. It is perfect with tea in the afternoon or as a delicious dessert. I love lace cookies because they are very forgiving and easy to make without doing a ton of preparation ahead of time.

Elizabeth Poett's Molasses Lace Cookies with White Chocolate Filling

Molasses Lace Cookies with White Chocolate Filling

With the holidays in full swing, I wanted to share a few of my favorite side dishes that highlight the flavors we all know and love this time of year. For our

Magnolia Table with Joanna Gaines: Season 4, Episode 4

What we love most about this tortilla soup recipe is that it’s not only easy to make, but it’s also very customizable. Add or subtract as many toppings as you

Tortilla Soup Recipe

"My girls love pink sauce and they love zizi—so this recipe is their absolutely favorite combination of pasta. I have to say, it's become a favorite of mine, too!" - Joanna Gaines, Magnolia Table, Volume 3

Pink Baked Ziti

Every home in Ireland has their own soda bread recipe, and this is mine. It's a quick, simple recipe that I absolutely love. I'm using dried cherries here, but you can add whatever you want to the dough, including other dried fruit or nuts. You can even make it savory with cheese or olives.

Irish Soda Bread

As much as I enjoy doing my own thing in the kitchen, I love when the kids are happy to jump in and help me make a meal. In this episode, I have a couple of

Magnolia Table with Joanna Gaines: Episode 4

I had a version of this citrus guacamole at a restaurant that is no longer open, and it was so delicious that I created my own version. The pop of citrus in your mouth is unexpected and pairs beautifully with the rich butteriness of avocados. The flavors keep building as you eat it. You can use oranges, grapefruits, or whatever your favorite citrus fruit is! I’m sure you’ll love this recipe so much it will become your go-to guac recipe.

Citrus Guacamole

Here you can read Jo’s thoughts from our summer issue of Magnolia Journal on how some risks, whether big or small, will be forged in patience, steady and

A Note from Jo on Risk

Roasted mushrooms are one of my favorite dishes to make when hosting friends for dinner because it's so easy to throw them on a sheet pan and let the oven do the work. You can really build on the richness of the mushrooms by pairing it with a simple vinaigrette. As with the Honey Mustard-Glazed Pork Tenderloin, this was inspired by a dish in The Fresh Honey Cookbook by one of my dear late friends, Laurey Masterton. Laurey was wildly passionate about a lot of things, and one of those was bees and honey. It was an honor to be able to recreate some of Laurey's dishes for a dinner on From the Source, incorporating a few of my own touches along the way.

Katie Button's Roasted Mushrooms with Honey Vinaigrette

Roasted Mushrooms with Honey Vinaigrette

"A dish that looks fancy but is secretly simple will always have a place on my table. Wedge salads in general are great at pulling this off—and fortunately, everyone in our family enjoys them. I like to slice the iceberg wedges beforehand, then serve the toppings family-style so everyone can tailor their own. The kids and I like to dress our salad with ranch, but Chip always prefers blue cheese. Since this is one of Chip's favorite salads, that classic take is what I've shared here." – Joanna Gaines, Magnolia Table, Volume 3

Joanna Gaines' Wedge Salad with Blue Cheese Dressing

Wedge Salad with Blue Cheese Dressing

In this episode of Magnolia Table with Joanna Gaines, Jo shares some of her favorite recipes for a full Italian meal, complete with Pink Baked Ziti and cannoli chips with vanilla bean dip.

Magnolia Table with Joanna Gaines: Season 8, Episode 6

Balsamic-Glazed Prosciutto Flatbread

You May Also Like