If it is sweet and savory it has my name on it. These little individual flatbreads made with Stonefire Naan are simple to put together and the textures and flavors work really well together. Just because something is simple doesn’t mean it can’t be complex, right? Moving on from philosophy and getting to the point, let me just say that you are absolutely going to flip over these. Sweet and Savory Fig Prosciutto and Goat Cheese Flatbreads are just the magic you need to up the appetizer or dinner game.
All you have to do is spread the naan with fig jam (after a nice base of garlic oil), and sprinkle with some Sartori Parmesan (my absolute favorite grated cheese!). I used some imported prosciutto and goat cheese and then made a nice little salad to place over the top of the flatbread when I took it out of the oven.
The arugula salad got a bit wilted from the heat of the flatbread and that was really a bonus because it took on a really nice texture. You can cut these up into strips and serve them as appetizers or you can eat all of them yourself. Your choice.
With the holidays coming, you will save yourself a lot of time and anxiety by having this recipe in your back pocket in case of an impromptu gathering or, more likely, a bunch of starving family members who cannot wait for the turkey and stuffing to come out of the oven.
No matter what, I think you are going to make these over and over again because most of the ingredients are already in the fridge and/or are readily available. You are going to love these as much as I do. Yep. Please tell me that in the comments because I don’t want to convince you in words. I want to convince your tastebuds! Really.
Sweet and Savory Fig Prosciutto and Goat Cheese Flatbreads
If you want a quick appetizer for the holidays or whenever or a tasty and efficient dinner for family, this is your jam. Literally.
Ingredients
For the flatbreads:
- 5 individual Stonefire Naan
- 2 tablespoons minced garlic
- 8 tablespoons extra virgin olive oil divided
- 1 4 ounce jar fig jam
- 1/3 cup Sartori Parmesan Cheese grated
- 3 ounces prosciutto
- 6 ounces goat cheese
For the salad topping:
- 2 cups arugula
- 3 tablespoons honey
- 2 tablespoons white balsamic vinegar
- ¼ teaspoon salt
- 2 tablespoons truffle oil optional
Instructions
For the flatbreads:
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Preheat oven to 400 degrees. Combine the garlic and 4 tablespoons of olive oil in small dish. Place the naan on a large baking sheet and brush them evenly with the garlic oil. Bake the naan for 6 minutes until the oil is bubbly and the naan are starting to crisp.
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Remove the naan from the oven and spread the fig jam over the flatbreads. Sprinkle evenly with the parmesan. Divide the prosciutto on the flatbreads and top with the goat cheese.
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Bake for 10-12 minutes until the cheese is melted. While the flatbreads are baking, make the salad.
For the salad topping:
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Place the arugula in a large bowl. Combine the remaining 4 tablespoons of olive oil with the rest of the dressing ingredients and mix well. Toss with the arugula.
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Remove the flatbreads from the oven and top with the arugula salad.
These look delish! Will try them during the holidays for sure.
Thanks so much!