Last summer was the first time I saw a lot of recipes which had figs in them. Determined to make something, we bought a bunch…and nothing ended up happening. I had no idea what to do with them. I didn’t realize fresh figs were not sweet, I guess I had their dried version stuck in my head.
So this year, when fig season came around (once everyone started posting recipes on various blogs) I was going to make something. And I’m so glad I did.
This was especially helpful on the hottest day of the year (so far), since it involved almost no cooking, and dinner was ready in approximately 5 minutes. This flatbread could also be cut up into bite-sized pieces, and enjoyed as an appetizer- how convenient. If anyone thinks of other things you can do with figs- please let me know, we still have a bunch left over and there is no more flatbread.
Fig & Arugula Flatbread
*white wine is great with this*
2 pieces of flatbread (or plain naan)
1/4 cup of goat cheese
1 cup of arugula, chopped
4 figs, chopped
4 tbsp honey
2 tbsp balsamic vinegar
1-2 pieces of prosciutto
pinch of salt
Spread the goat cheese onto the flatbread. Add it to a toaster oven, and warm it up until the cheese starts melting. If you do not have a toaster oven (which you should have, it’s great!) just use the oven.
With a spoon or small whisk, blend together the balsamic vinegar and honey.
On the warm and cheese flatbread, sprinkle the arugula and figs. Top with prosciutto. Then, drizzle the balsamic vinegar-honey mixture. Lastly, sprinkle each flatbread with some salt.
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