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Best Fig and Prosciutto Flatbread with Honey (Easy 20-Min Recipe)

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A quick and easy flatbread topped with sweet figs, salty prosciutto, creamy cheeses, and a drizzle of honey. Ready in under 20 minutes, it’s perfect for entertaining or a delicious weeknight meal.

Ingredients

Scale
  • 2 large pre-made flatbread or naan bread (about 8 inches each)
  • 6–8 fresh figs, stemmed and quartered
  • 4–6 thin slices prosciutto
  • 8 ounces fresh mozzarella, torn into small pieces
  • 4 ounces goat cheese, crumbled
  • 2–3 tablespoons honey
  • 2 cups fresh arugula
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon fresh thyme leaves
  • Salt and black pepper to taste
  • Balsamic glaze (optional, for drizzling)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a baking sheet or pizza stone in the oven while it preheats.
  2. Prep your ingredients: wash and dry figs, trim stems and cut into quarters. Tear mozzarella into small pieces. Crumble goat cheese. Pick thyme leaves.
  3. Brush the flatbread with olive oil. Place flatbreads on parchment paper and brush each with about 1 tablespoon olive oil. Sprinkle a tiny pinch of salt over the oiled surface.
  4. Layer the cheese: distribute torn mozzarella evenly over both flatbreads, then sprinkle crumbled goat cheese on top.
  5. Add the figs: arrange fig quarters evenly over the cheese, pressing them down slightly.
  6. Drizzle with honey and sprinkle thyme: drizzle about 1 tablespoon honey over each flatbread. Sprinkle fresh thyme leaves evenly. Add a few cracks of black pepper.
  7. Bake for 10-12 minutes until cheese is melted and bubbly, edges are golden brown, and figs have softened and caramelized.
  8. Add the prosciutto and arugula: remove flatbreads from oven. Immediately drape prosciutto slices over the hot flatbread. In a small bowl, toss arugula with a drizzle of olive oil and a squeeze of lemon juice if desired. Pile arugula on top of prosciutto.
  9. Finish with extra honey and balsamic glaze: drizzle another tablespoon of honey over the top. If using balsamic glaze, add a zigzag pattern. Sprinkle with flaky sea salt and fresh cracked pepper. Cut into slices and serve immediately.

Notes

Do not put prosciutto on before baking; add it after to keep it silky. Serve immediately while hot. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a 350°F oven for 5-7 minutes.

Nutrition

Keywords: fig, prosciutto, flatbread, honey, easy, 20-minute, appetizer, party food

Find it online: https://dahliadishes.com/best-fig-and-prosciutto-flatbread-with-honey-easy-20-min-recipe/