This fig and prosciutto flatbread is a quick yet stunning dish that works as an appetizer, light lunch, or wine-night snack. Creamy goat cheese paired with sweet and earthy figs and salty prosciutto is baked together on a crisp flatbread, then topped with peppery lemon arugula, salty parmesan, and a drizzle of honey.
This flatbread appetizer is the perfect balance of sweet, salty, creamy and crunchy, making it a guaranteed crowd pleaser. Plus, it comes together in under 30-minutes...ideal for effortless entertaining!
Try it alongside these fried goat cheese balls, caramelized onion goat cheese tart, whipped goat cheese bruschetta for a goat cheese extravaganza!
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Why You'll Love This Recipe
Easy and elegant - ready in under 30 minutes, it packs tons of flavor with little effort (especially if you buy a pre-made flatbread).
Sweet and savory - Salty prosciutto and goat cheese paired with sweet yet earthy figs and floral honey. It's the best combination!
Perfect for entertaining - simple to slice and serve as a flatbread appetizer and always a colorful, striking presentation.
Ingredients
- Flatbread. You can easily buy store-bought flatbread in the store. If you can't find a big one, grab two smaller ones! If you'd like to make your own, I love this flatbread recipe.
- Goat cheese. A salty log of creamy, spreadable goat cheese makes the perfect base flavor.
- Figs. Fresh figs of any variety (mission, black, tiger, etc.) can be used!
- Honey. A drizzle of honey pairs perfectly with the figs and goat cheese, and adds a sweet touch.
- Prosciutto. Salty, earthy and chewy bundles of meat get gently cooked on top of the goat cheese and figs.
- Arugula. A peppery pop of fresh flavor adds crunch and brightness to the fig and prosciutto flatbread.
- Lemon. The acidity cuts through the fattiness or the cheese and meat and keeps the greens bright.
- Parmesan. The final salty umami bite to the flatbread!
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Swap goat cheese for feta, ricotta, or even cream cheese.
- Use dried figs if fresh aren't in season. Rehydrate them in very hot water, then slice.
- Add caramelized onions for extra sweetness (just like in this onion and goat cheese tart).
- Try a drizzle of balsamic glaze instead of honey for a tangier finish.
- Use salami, serrano ham, or capicola in place of prosciutto.
- Make it vegetarian by leaving out the prosciutto.
How to Make This Recipe
One: Spread goat cheeese onto the flatbread and drizzle the honey over top.
Two: Arrange the sliced figs onto the cheese.
Three: Rip up pieces of prosciutto and bundle them on top of the figs. Bake!
Four: Dress the arugula with a bit of lemon juice and olive oil. Just enough to coat it.
Five: Cool the flatbread slightly, then add the dressed arugula and parmesan flakes.
Six: Slice, and add a sprinkle of flaky sea salt for an extra pop of flavor.
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Expert Tips
- Let the goat cheese come to room temperature for easier spreading.
- Slice the figs thin so they get a bit soft in the oven during baking.
- Dress the arugula lightly. Too much oil and lemon will make it soggy instead of crispy.
- Serve slightly warm for the best texture on the flatbread.
Recipe FAQs
You can assemble the flatbread up to 3 hours ahead (no arugula or or parmesan), then bake right before serving and add the finishing touches.
Pre-baked pizza flatbread or naan works best. Avoid super thin wraps, which will get too soggy from the toppings.
Yes, rehydrate the dried figs in boiling hot water for 10-15 minutes, then slice and add to the flatbread.
Storage
If you know you're going to end up storing some of the flatbread, avoid adding the arugula and parmesan to what you plan to store. Any flatbread pieces with the greens on top will get soggy and shrivel up in the fridge.
Store "undressed" leftovers in an airtight container in the fridge for 1-2 days. Reheat in a 350℉ oven for 5-7 minutes, then add the arugula and parmesan flakes.
More Appetizer Recipes You'll Love
What to Know When Cooking with The Cozy Plum
- All recipes are created with Diamond Crystal kosher salt, the least salty variety of kosher salt. If using Morton's, you'll need to cut the amount of salt in half as it's 2x as salty. This will be the same for sea salt. Please do not use table salt.
- Switch between Cups vs Metric using the toggle on the recipe card. Baking by weight using a digital scale will always produce the most accurate results.
- Scale the recipe using the '1X' '2X' '3X' buttons on the recipe card. Note that this does not make an adjustment for baking times, only quantities.
📖Recipe
Fig and Prosciutto Flatbread
Equipment
- 1 Large sheet pan
- cutting board
- Knife
- spatula
Ingredients
- 1 large large flatbread or 2 small
- 6-8 oz goat cheese log variety
- 1 tablespoon honey
- 8-10 fresh figs stems cut off and sliced thin longways
- 6-8 pieces prosciutto torn into pieces
- 1 cup arugula
- Squeeze of lemon
- Drizzle of extra virgin olive oil
- ¼ cup shaved parmesan flakes
- Flaky sea salt optional
Instructions
- Preheat the oven to 400℉ and line a sheet pan with foil or parchment paper.
- Spread the goat cheese onto the flatbread almost the whole way to the edges then drizzle over the honey.1 large large flatbread, 6-8 oz goat cheese, 1 tablespoon honey
- Arrange the sliced figs over top, then scrunch up pieces of prosciutto and add it in small bundles over top of/in between the figs.8-10 fresh figs, 6-8 pieces prosciutto
- Bake for 8-10 minutes, then remove from the oven.
- While the flatbread cools, gently toss the arugula in a bit of lemon juice and EVOO.1 cup arugula, Squeeze of lemon, Drizzle of extra virgin olive oil
- Arrange the dressed arugula on top of the baked flatbread and sprinkle on the shaved parmesan flakes.¼ cup shaved parmesan flakes
- Slice into pieces and serve warm with an extra drizzle of honey and some flaky sea salt.Flaky sea salt
Callan Wenner says
Such an easy, yet stunning and delicious recipe to share with guests.