Teresa's Recipes
Fig and Prosciutto Flatbread
Indulge in the delightful combination of sweet figs and savory prosciutto atop a crispy flatbread, finished with creamy goat cheese and a rich balsamic glaze. This dish is not only visually stunning but also bursts with flavor, making it a perfect appetizer or light meal. Historically, flatbreads have been a staple in various cultures, often enjoyed with toppings that highlight seasonal ingredients. This modern take brings together the earthy notes of figs and the saltiness of prosciutto, creating a harmonious balance that will impress your guests.
Ingredients
- 2 pieces Flatbread
- 2 tablespoons, for brushing Olive oil
- to taste Salt
- to taste Black pepper
- 6, sliced Fresh figs
- 4 ounces, thinly sliced Prosciutto
- 4 ounces, crumbled Goat cheese
- 2 tablespoons Balsamic glaze
- 1 cup, for topping Fresh arugula
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Calories: 250
- Fat: 15g
- Carbs: 22g
- Protein: 8g
- Sodium: 800mg
- Sugar: 5g
Instructions
- Preheat the oven to 400°F (200°C).
- Place the flatbreads on a baking sheet lined with parchment paper.
- Brush each flatbread generously with olive oil and sprinkle with salt and pepper to taste.
- Evenly arrange the sliced figs and prosciutto over the flatbreads, ensuring they are well distributed.
- Sprinkle the crumbled goat cheese evenly over the top, allowing it to melt beautifully while baking.
- Bake in the preheated oven for 10-12 minutes, or until the flatbreads are crispy and the cheese is slightly golden.
- Remove from the oven and let cool for a few minutes before topping.
- Garnish with fresh arugula and drizzle with balsamic glaze for a touch of sweetness.
- Slice into wedges and serve warm.
Tips
- For added flavor, you can drizzle a little honey over the figs before baking.
- If you want to make it a gluten-free option, use gluten-free flatbread.
- Try adding some fresh herbs, like thyme or rosemary, for an aromatic touch.