Prosciutto, Fig, and Chèvre Flatbread

A hand pour a thickened balsamic vinegar from a small white pitcher over the flatbread.

Prosciutto, Fig, and Chèvre Flatbread

Course: Appetizer, Breads, Entree, lunch

Cuisine: European

Keyword: arugula, chèvre, figs, flatbread, prosciutto

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 226kcal

Author: Marta Rivera

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.

Print Recipe

Equipment

quarter sheet pan

Ingredients

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