Gourmet Fig and Prosciutto Flatbread with Balsamic Glaze Tips, FAQ & printable recipe

Tips for success

For an even better result, lightly brush the edges of the lavash with a tiny amount of high-quality olive oil before baking. This encourages a deeper golden color and adds a subtle richness to the crust. Do not over-oil, as the goal is a crispy, light flatbread rather than a greasy one.

If you find the arugula wilts too quickly, wait until just seconds before serving to add it. You can also toss the arugula in a tiny drop of olive oil before placing it on the flatbread to give it a slight sheen and prevent it from appearing too dry against the warm ingredients.

Variations

• Savory Pear and Walnut: Replace the figs with thinly sliced Bosc pears and add toasted walnut halves before baking. The crunch of the walnuts pairs beautifully with the creamy gorgonzola and adds a nice earthy depth to the flatbread.
• Honey and Thyme: Drizzle the finished flatbread with a small amount of high-quality wildflower honey and a sprinkle of fresh thyme leaves. The floral notes of the honey provide a lovely contrast to the salty prosciutto.

Storage and make-ahead

Fridge

Store leftovers in the refrigerator for up to 1 day in an airtight container, though the texture will soften.

Reheat

Reheat in a preheated 350°F oven for 3-5 minutes until warmed through and slightly crisp, though the arugula may need to be refreshed.

This flatbread is best enjoyed immediately upon preparation to preserve the crispiness of the lavash. If leftovers occur, store them in an airtight container in the refrigerator.

However, note that the arugula will soften and lose its texture significantly. For the best experience, only assemble the amount you plan to consume in one sitting.

You can prepare the ingredients in advance by slicing the figs and crumbling the cheese, storing them separately in the refrigerator. The lavash can be kept at room temperature.

However, the assembly and baking should occur just before serving to ensure the flatbread remains crispy. Avoid pre-baking the base, as it may lose its freshness.

Serving ideas

Serve the flatbread immediately while it is still warm from the oven. Present it on a wooden board or a slate platter to highlight the rustic, gourmet aesthetic.

Use a sharp pizza cutter or a large knife to slice it into rectangular strips or squares, making it easy for guests to pick up and enjoy.

Consider pairing this dish with a crisp white wine or a light sparkling beverage to complement the saltiness of the prosciutto and the sweetness of the figs.

The vibrant colors of the arugula and balsamic glaze make this an excellent center-piece for any appetizer spread or informal gathering.

Frequently asked questions

Recipe card

Gourmet Fig and Prosciutto Flatbread with Balsamic Glaze

Prep 5 minCook 8 minTotal 13 minServes 4

Ingredients

• 1 sheet artisan lavash
• 4 whole fresh black mission figs, sliced
• 1/2 cup gorgonzola cheese, crumbled
• 3 oz prosciutto di Parma, thinly sliced
• 1 cup baby arugula
• 1 tbsp aged balsamic glaze

Instructions

1. Preheat your oven to 425 degrees Fahrenheit (218 degrees Celsius). Lay the artisan lavash flat on a clean baking sheet or a preheated pizza stone. This ensures the base achieves maximum crispiness during the short baking window.
2. Scatter the sliced black mission figs and crumbled gorgonzola evenly across the surface of the lavash. Place the flatbread in the oven and bake for eight minutes. Watch for the cheese to blister and the edges of the bread to turn a deep golden brown.
3. Remove the flatbread from the oven carefully. Immediately drape the thin ribbons of prosciutto over the hot cheese. Scatter the fresh baby arugula over the top and finish by drizzling the aged balsamic glaze in a decorative pattern across the entire flatbread.

Contains: gluten, milk

Estimated nutrition per serving

Calories

320

Protein

12.5 g

Carbohydrates

38 g

Fat

14 g

Fiber

3.5 g

Sugar

9 g

Sodium

680 mg

Automatic estimate from the ingredient list, not laboratory-verified.