We Cook! Mill’s Tavern Flatbreads, Fontal Cheese, Peaches, Prosciutto, Arugula, Balsamic Glaze

by Ed Bolus, Executive Chef, Mill’s Tavern, Providence

Flatbreads with Fontal Cheese, Peaches, Prosciutto, Arugula, and Balsamic Glaze (Serves 4):
This week, Mill’s Tavern shares an easy recipe that packs a big flavor punch. Creamy fontal cheese, sweet peaches, salty prosciutto, fresh arugula and a tangy balsamic glaze on top of a homemade or store-bought flatbread, perfect for brunch, lunch, or dinner! 
 
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
 
INGREDIENTS:
For the Flatbreads:
2 flatbreads (store-bought or homemade, approx. 10 inches each)
1 ½ cups fontal cheese, shredded
2 ripe peaches, thinly sliced
6-8 slices prosciutto
2 cups fresh arugula
¼ cup balsamic glaze (store-bought or homemade, see below)
Olive oil, for brushing
Salt and pepper, to taste


For the [Optional] Homemade Balsamic Glaze:
1 cup balsamic vinegar
2 tbsp honey or brown sugar


INSTRUCTIONS:
Preheat the oven:
Preheat oven to 400°F (200°C). Place a baking sheet or pizza stone in the oven to heat up.


Assemble the flatbreads:
Lightly brush the flatbreads with olive oil and season with a pinch of salt and pepper.
Evenly spread shredded fontal cheese over the flatbreads. Arrange thinly sliced peaches on top of the cheese.
Place the flatbreads on the preheated baking sheet or pizza stone. Bake for 8-12 minutes, or until the cheese is melted and the crust is crispy and golden.
Remove the flatbreads from the oven and immediately drape prosciutto slices over the top.
Scatter fresh arugula generously over the flatbreads.


Drizzle with balsamic glaze:
Drizzle the balsamic glaze generously over the flatbreads for a burst of tangy flavor.
 
Serve:
Slice the flatbreads into portions and serve immediately.

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About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.