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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. 

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5 servings

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:

  1. 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.
  2. 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.

  3. Bake for 10-12 minutes until the cheese is melted. While the flatbreads are baking, make the salad.

For the salad topping:

  1. 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.
  2. Remove the flatbreads from the oven and top with the arugula salad.