Alpine-Style Cheese and Prosciutto Flatbreads

Wisconsin Cheese Alpine-Style Cheese and Prosciutto Flatbreads Recipe
Active Time
20 Minutes



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Alpine-Style can be used in this recipe.


  1. Place pizza stone on lower rack in a cold oven. Heat oven to 400°F. Bake stone for at least 30 minutes.
  2. Sprinkle each flatbread with 1/2 cup Little Mountain to within 1/2 inch of edges; top with prosciutto. Sprinkle with remaining Little Mountain. Transfer a flatbread to the stone. (Stone will be hot!) Bake for 10-12 minutes or until crust edges are golden brown and cheese is melted. Transfer flatbread to a cutting board. Repeat with remaining flatbread.
  3. Meanwhile, drizzle arugula with olive oil in a bowl. Season with salt and pepper to taste; toss to coat. Combine honey and chili paste in a small bowl. Top flatbreads with arugula; drizzle with honey mixture. Cut into pieces. Serve immediately.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Little Mountain is a washed rind, alpine-style cheese that's aged and has a smooth, nutty flavor. In 2016, this special cheese received top honors, winning Best of Show in the American Cheese Society Competition.

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