I want an appetizer to come before a grilled tenderloin outdoor dinner party.
I'm seeing flatbread w/ fig jam and prosciutto or something with caramelized onions. I have some Pate Brise already in the freezer, so I'm thinking of using that for the base rather than a more pizza-type dough.
I would love to hear recipes, suggestions for toppings, thoughts about prepping in advance, any other ideas you have. Thanks!
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