Fig and Goat Cheese Flatbread
Back home, my Fig and Goat Cheese Flatbread recipe may have gotten a few looks. I grew up in a very “meat and potatoes” household. While I can’t complain about a savory pot roast with a heaping pile of creamy mashed potatoes, my palette does crave some of the more creative flavors. If you’re not from a small town like me or you’re one to branch out and try new things, this may be the recipe for you.
I promise this recipe will leave nothing to be desired. It’s the perfect combination of sweet, salty, and delicious. While I don’t make this often, I do think about it often. This is what dreams are made of people!
One of the qualities I carry from my home state is the love of cheese. Goat cheese is no exception. I could put that creamy goodness on everything: pasta, sweet potatoes, toast, tomato soup, mini peppers. My fridge is normally stocked with plenty of plain goat cheese, honey goat cheese, jalapeno goat cheese, and herb goat cheese. If you can’t tell by now, I have to have all the goat cheese.
While my slight obsession may render goat cheese the star of this show, it definitely is not. The caramelized onions are definitely the flavor powerhouse of this dish. If given enough patience, the caramelized onions enhance every other component of this recipe. I emphasize patience because we want caramelized onions here, not burnt. If done properly, these tasty onions pull out the sweetness of the figs balance the bite of the balsamic, and ties in the salty flavor of the prosciutto and goat cheese perfectly. Once the onions are done, all you have to do is throw the toppings on the flatbread and toss in the oven.
Side Note—->As an added bonus, figs are currently in season so they are easier to find. Fresh or dried figs would both be acceptable for this recipe depending what’s available to you. In the Midwest I occasionally have a hard time finding fresh figs, but dried still provides the right sweetness.
So if you like savory and sweet or are just as obsessed with goat cheese like myself, MAKE THIS FLATBREAD! You will not be disappointed.
Fig, Goat Cheese, and Prosciutto Flatbread
- 1 tablespoon olive oil (I use onion infused)
- 1 yellow onion
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon sugar
- 4 naan flatbreads
- 1/4 cup fig jam
- 4 ounces prosciutto
- 1 cup dried figs
- 6 ounces goat cheese
- 2 tablespoons rosemary
- 1/4 cup balsamic vinegar
- 1/8 cup fresh rosemary
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Heat oven to 425 degrees.
- Add balsamic to a small pot and bring to a boil. Once boiling, reduce heat and simmer 8-10 minutes until thickened. Remove from heat and set aside
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Add oil to a medium frying pan and heat on medium low. Add onions, salt and pepper. Cook for 15 minutes, stirring occasionally. Lower heat and add sugar, cooking low and slow for another 10-15 minutes. Onions should sizzle but heat should be low enough to avoid charring the onions. Removes from heat.
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Brush edges of flatbread with olive oil. Apply an even, thin coat of fig jam to flatbread.
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Evenly top flatbread with onions, prosciutto, and dried figs. Crumble goat cheese on top of flatbread and sprinkle with rosemary.
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Place in oven for 8-10 minutes, until the cheese just begins to brown.
- Remove flatbread from the oven, and drizzle with balsamic reduction and sprinkle with fresh rosemary to taste.
