Prosciutto Fig and Chèvre Flatbread

Prosciutto, Fig, and Chèvre Flatbread is made with a fluffy ciabatta flatbread baked with crispy prosciutto, creamy goat’s cheese, fresh figs, and onions until caramelized, then it’s topped with fresh arugula. A thick balsamic glaze is drizzled over the final recipe, and you have a recipe that will make a hearty lunch, easy dinner, or the perfect appetizer.

What Is Flatbread?

Flatbreads are one of the oldest types of bread in civilization. Because flatbreads only required some form of powdered grain and water, they were accessible to all classes of society. Instead of relying on a leavening agent, like yeast or baking powder, flatbreads are usually baked on hot stones and are very thin. Flatbreads require only three ingredients: water, salt, and a milled grain. Wheat flour is the most commonly used grain when making flatbreads, but other cultures use corn (frybread or tortillas), teff (injera), and millet (jowar bhakri).

In the States, we call everything a flatbread. Even the bread I use in this recipe is a modified flatbread. I prefer making this recipe with ciabatta flatbread, a bread leavened with yeast. It’s fluffier than flatbread but is also richer in flavor than most. 

What Do I Need To Make Prosciutto, Fig, and Chèvre Flatbread?

The ingredients in prosciutto, fig, and chèvre flatbread are flatbread, crumbled chèvre (goat’s cheese), figs, prosciutto, red onion (or purple onion), arugula, and a balsamic glaze. 

You’ll also need a quarter sheet pan to bake the flatbread on. 

Do I Have To Make The Flatbread At Home?

I prefer to use my ciabatta flatbread recipe for this dish, but I don’t have it on the blog now. Until then, I give you full permission to use your favorite focaccia or this store-bought naan, which is my favorite. 

You can also make this recipe on store-bought pizza dough or a homemade version. 

Can I Substitute The Chèvre?

Lay your flatbread into a quart sheet pan well-oiled with extra virgin olive oil. The flatbread will form a crust as it fries in the oil during baking. This also keeps the bread from sticking to the pan later. 

Crumble the chèvre over the flatbread evenly. You want everyone who gets a slice to have a good amount of chèvre on theirs. 

You can replace the chèvre in this recipe with feta, cotija, shredded mozzarella, or gorgonzola or Roquefort for a more pungent flavor. 

What Can I Replace The Figs With?

Lay the fig slices over the cheese on the flatbread.

I use black mission figs because they are the most commonly sold. You can also use tiger figs or brown Turkey figs. 

Replace the figs with similar fruits like pitted dates, apricots, pears, or peaches if they’re in season. You only need to slice the dates in half to ensure they’re pitted and flatten them out. For the apricots, pears, and peaches, slice them no thicker than 1/8 inch to ensure they caramelize properly within the bake time. 

Can I Omit The Onions?

Next, layer thinly sliced red (or purple) onions evenly on the rest of the ingredients. 

You can absolutely omit the onions if you’re not a fan. You can also replace them with pickled onions or shallots.

What Are Good Swaps For The Prosciutto?

Tear the slices of prosciutto in half and arrange them on the flatbread. I don’t like to lay mine flat because, instead of crisping up, they meld with the other ingredients, create moisture, and stay soggy. 

Great substitutes for prosciutto are jamón Serrano, pancetta, capicola, or salami. If you need a halal version, pick up veal prosciutto instead of pork. 

How Can I Add More Flavor To This Prosciutto, Fig, and Chèvre Flatbread?

I like adding some seasoning to my prosciutto, fig, and chèvre flatbread by sprinkling it with a teaspoon (1 gram) of my Italian Herb Blend. It has a ton of herbs and spices in it, so I can skip the process of washing and mincing fresh herbs.

You can totally use fresh herbs if you prefer, though. Chopped or torn basil, oregano, mint, or sage would be great fresh herbs to add to this recipe. 

How Long Does It Have To Bake?

Bake the assembled flatbread in a 425°F (220°C) oven for 20-25 minutes. I prefer to bake mine for 25 minutes because I’m a sucker for crispy prosciutto. 

Once the bake time has elapsed, remove the pan from the oven and garnish the top with a generous helping of arugula (rocket). You can swap the arugula in this recipe with frisée, baby spinach, or Mizuna greens, which are freaking amazing!

Why Add The Arugula After Baking?

Avoid adding delicate greens, like arugula, to a dish that requires a high heat to bake. Adding them to a hot oven for 20 minutes results in burnt and wilted greens instead of crunchy and vibrant. 

The residual heat from the flatbread will wilt the arugula slightly, leaving it with texture. 

How Do I Serve The Prosciutto, Fig, and Chèvre Flatbread?

Allow the flatbread to cool while you prepare a quick balsamic glaze. This is a cheat, but since the glaze isn’t a prominent flavor in this recipe, it’ll be okay. 

1. Add 1/2 cup (120 milliliters) of good-quality balsamic vinegar to a microwave-safe bowl. 
2. Stir 1 teaspoon (4 grams) of cornstarch into the balsamic with a whisk or spoon.
3. Heat the vinegar in the microwave for 10 seconds on high. Stir the contents of the bowl. 
4. Continue heating the vinegar in 10-second bursts until it feels and looks viscous when you stir it with a whisk or spoon. 
5. Allow the glaze to cool slightly before pouring it over the flatbread.

You can also get help from the grocery store and buy a jar of balsamic glaze for this… 

Can I Omit The Balsamic Glaze?

…or don’t. You can absolutely omit the balsamic glaze from this recipe. 

Cut the flatbread using a pizza cutter or a sharp knife and enjoy it. 

How Do I Store Leftover Prosciutto, Fig, and Chèvre Flatbread?

Transfer the leftover prosciutto, fig, and chèvre flatbread to an airtight container and store it in the refrigerator for up to 3 days.

To reheat the flatbread, try to remove some of the arugula and heat it in a toaster oven or air fryer for 4 minutes at 400°F (200°) or until warmed. Return the arugula just before serving. This keeps the arugula from burning while you reheat the flatbread.

I don’t recommend freezing this recipe because many textures and components are going on here.

This Prosciutto, Fig, and Chèvre Flatbread recipe is a simple recipe that contrasts flavors, textures, and elegance with minimal effort. You will love how easy it is to prepare; your friends and family will ask for it frequently. Pin this to your appetizer or lunch board for easy finding. Also, share this post with someone you’d love to make this with.  

Prosciutto, Fig, and Chèvre Flatbread

Marta Rivera at Sense & Edibility

5 from 7 votes

Prosciutto, Fig, and Chèvre Flatbread is made with a fluffy ciabatta flatbread baked with crispy prosciutto, creamy goat's cheese, fresh figs, and onions until caramelized, then it's topped with fresh arugula.

Servings: 8

Print Pin Recipe SaveSaved!

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Equipment

• quarter sheet pan

Ingredients

  

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For the Prosciutto, Fig, and Chèvre Flatbread

• 1 tablespoon (15 milliliters) extra-virgin olive oil
• 2 8.8-ounce package (250 grams or 4/each) flatbread (naan, focaccia, or ciabatta)
• 8 ounces (226 grams) chèvre crumbled
• 6 small figs stems removed and thinly sliced
• 1/4 medium red onion peeled and thinly sliced
• 6 ounces (170 grams) prosciutto
• 1 teaspoon (1 gram) Italian Herb Blend optional
• 5 ounces (142 grams) baby arugula

For the Balsamic Glaze (optional)

• 1/2 cup (120 milliliters) balsamic vinegar
• 1 teaspoon (4 grams) cornstarch

Instructions 

• Heat an oven to 425°F (220°C).

  Generously oil one or two quarter sheet pans (or one half sheet pan) with the extra-virgin olive oil and set them aside.

Assemble the Flatbread

• Lay the pieces of flatbread on the oiled sheet pans. My family will eat one flatbread each, so I make 4. You can make as many or as little as you need.

  Crumble the chèvre over the flatbread evenly.
• Lay the fig slices over the cheese on the flatbread.

  Next, layer thinly sliced red (or purple) onions evenly on the rest of the ingredients. 
• Tear the slices of prosciutto in half and arrange them in furls, not laying flat, on the flatbread.

  Sprinkle the Italian Herb Blend over the prosciutto, fig, and chèvre flatbread.

Bake the Flatbread

• Bake the assembled flatbread in the hot oven for 20-25 minutes. If you prefer crispy prosciutto bake it for the full 25 minutes. 

Garnish with the Arugula

• Once the bake time has elapsed, remove the pan from the oven and garnish the top with a generous helping of arugula (rocket).

  The residual heat from the flatbread will wilt the arugula slightly, leaving it with texture. 

  Allow the flatbread to cool while you prepare a quick balsamic glaze.

Make the Balsamic Glaze

• Add the balsamic vinegar to a microwave-safe bowl. 

  Stir the cornstarch into the balsamic with a whisk or spoon until well combined.
• Heat the vinegar in the microwave for 10 seconds on high.

  Stir the contents of the bowl. 

  Continue heating the vinegar in 10-second bursts until it feels and looks viscous when you stir it with a whisk or spoon. 

  Allow the glaze to cool slightly before pouring it over the flatbread.

Finish the Prosciutto, Fig, and Chèvre Flatbread

• Drizzle 1-2 tablespoons (15-30 milliliters) of the balsamic glaze over the surface of each flatbread.

  Cut the flatbread using a pizza cutter or a sharp knife and enjoy it within 3 days. 

Notes

Swaps and Substitutions:

• You can also make this recipe on store-bought pizza dough or a homemade version instead of flatbread. 
• Replace the chèvre in this recipe with feta, cotija, shredded mozzarella, or gorgonzola or Roquefort for a more pungent flavor. 
• You can use black mission, tiger figs or brown Turkey figs.
• Replace the figs with pitted dates, apricots, pears, or peaches if they're in season. 
• You can omit the red onions or replace them with pickled onions or shallots.
• Great substitutes for prosciutto are jamón Serrano, pancetta, capicola, or salami. If you need a halal version, pick up veal prosciutto instead of pork. 
• Replace the Italian Herb Blend with chopped or torn fresh basil, oregano, mint, or sage. 
• You can swap the arugula in this recipe with frisée, baby spinach, or Mizuna greens.
• Buy a jar of balsamic glaze instead of making it at home.

Tips and Techniques:

• The flatbread will form a crust as it fries in the oil on the sheet pan during baking. This also keeps the bread from sticking to the pan later. 
• You only need to slice the dates in half to ensure they're pitted and flatten them out. For the apricots, pears, and peaches, slice them no thicker than 1/8 inch to ensure they caramelize properly within the bake time. 
• Avoid adding delicate greens, like arugula, to a dish that requires a high heat to bake as it will result in burnt and wilted greens instead of crunchy and vibrant. 

Storage Instructions:

• Transfer the leftover flatbread to an airtight container and store it in the refrigerator for up to 3 days.
• To reheat the flatbread, try to remove some of the arugula and heat it in a toaster oven or air fryer for 4 minutes at 400°F (200°) or until warmed. Return the arugula just before serving.
• I don't recommend freezing this recipe because many textures and components are going on here. 

Nutrition

Calories: 226kcalCarbohydrates: 11gProtein: 9gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 27mgSodium: 255mgPotassium: 214mgFiber: 1gSugar: 8gVitamin A: 774IUVitamin C: 4mgCalcium: 94mgIron: 1mg

Course Appetizer, Breads, Entree, lunch

Cuisine European

Keyword arugula, chèvre, figs, flatbread, prosciutto

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