Fig and Prosciutto Flatbread

Savory, sweet, and salty flavors combine in this simple and delicious flatbread appetizer… Fig and Prosciutto Flatbread with a luscious bleu cheese spread is elegant enough for your New Year’s Eve party and easy enough for game day!

A black stoneware plate and black fork with 4 triangular wedges of Fig and Prosciutto Flatbread on a black surface with a bottle and glass of red wine in the background.

For last year’s words belong to last year’s language

And next year’s words await another voice.

And to make an end is to make a beginning.

~~ T.S. Eliot, Little Gidding

👩🏻‍🍳 Tamara Talks – Fig and Prosciutto Flatbread Inspiration

I originally posted this Fig and Prosciutto Flatbread in December 2014 when my blog was brand new and “just a hobby.” I’d been feeding 10-12 people on a daily basis FOR. DAYS.

While cooking for people feeds my soul, the holidays left me exhausted, and I didn’t have the energy to have my own New Year’s Eve party; neither did I feel like doing anything complicated!

When dear friends invited us to spend a quiet evening with them, I was delighted. Their only request? Bring an appetizer or “tapas” to share.

You probably don’t recall that I posted a Pastrami and Bleu Cheese Panini way back in 2014, but that recipe includes a wonderful (and super-easy bleu cheese spread. Our friends included home-canned fig preserves in our Christmas goodies, and I have always loved the combination of sweet figs with pungent bleu cheese.

Nothing is better than savory, sweet, and salty together IMHO, so I was confident the garnish of crispy prosciutto on this little bite would dance on the tongue! If you love the combination of fig jam/preserves and cheese, you’ll want to check out this quick and easy Baked Brie with Fig Jam too.

This recipe comes together so quickly, looks pretty on the plate, and is sure to please at a Christmas or New Year’s Eve party. Try serving it with this festive Homemade Sangria for a real crowd pleaser… We also enjoy having it on Sunday Funday as one component of a “platter dinner.”

A wood burl cutting board with a glass bowl of crumbled crispy prosciutto, bleu cheese spread, fig jam, and toasted flatbreads. A bottle of red wine and glasses is in the background.
  • lean prosciutto – Crispy bacon or pancetta would make a great substitution.
  • flatbread – Most varieties will work fine. You might also consider naan if calories are not a concern.
  • olive oil
  • bleu cheese
  • cream cheese
  • stone ground mustard – I like Inglehoffer, and keep it in my refrigerator.
  • fig preserves – Of course fig jam or jelly is fine as well.

🍕 About the Ingredients!

Flatbread is a great “cheater” ingredient. 😂 I love using flatbread in pizza and as dippers.

The flatbread needs to be crisped up prior to spreading the bleu cheese mixture and serving. Cut the flatbread into the desired shape. I vary the shape according to the flatbread I have on hand. I find wedges work well with circular shaped flatbread, while squares or rectangles work better with rectangular shaped flatbread. Got it?

This easy appetizer benefits from high-quality ingredients. I keep Danish bleu cheese in my refrigerator (from my local Sams Club). Maytag bleu cheese is outstanding.We like the strong flavor of a good bleu or blue cheese. Gorgonzola and other varieties are fine (in fact, awesome!).

If you’re not fortunate enough to have a jar of homemade fig preserves in your pantry, you may find good quality fig preserves at many markets. Use a good, lean prosciutto. I have the deli counter slice it with the size “1” blade. If it’s thicker, you’ll have a harder time crumbling the prosciutto.

🔪 Instructions

  1. Set the bleu cheese and cream cheese out to soften.
  2. Preheat your oven to 375° (350°convection bake).
  3. Slice your flatbread into the desired size pieces, brush lightly with olive oil, and arrange on a baking sheet lightly coated with cooking spray. On another baking sheet lightly coated with cooking spray, arrange the thin-sliced prosciutto. Pop both baking sheet pans into the preheated oven.
  4. While the flatbread and prosciutto crisp, combine the cream cheese, bleu cheese, and mustard in a small prep bowl. Mash until thoroughly combined and smooth.
  5. Keep an eye on the flatbread and prosciutto. The bread should be browning on the edges, and no longer soft – about 10 or 12 minutes. The prosciutto should render its fat and curl up a bit – about 12 to 15 minutes.
  6. Assemble: spread a generous bit of bleu cheese mixture on a piece of flatbread and top with a small dollop of fig preserves. Arrange on a serving platter. When prosciutto has cooled sufficiently, crumble the slices gently. You don’t want to turn them into powder. Sprinkle the bits of crispy prosciutto over top. Serve right away if possible as the flatbreads will absorb moisture from the cheese spread.
  • If you want to make this in advance, keep the components separate and assemble just prior to serving.
  • Bring the bleu cheese spread, preserves, and prosciutto to room temperature before serving if made in advance.
  • The spread is great leftover for a day or two.

❓ FAQ

I hate bleu cheese. What else can I use?

The flavor will definitely change, but you can substitute another full-flavored semi-soft cheese like chevre.

What other meats can I use?

Good quality bacon, pancetta, capicolla, etc. are great options!

What is the difference between fig jam and fig preserves?

Preserves include chunks of fruit rather than a purée. Either is fine, but we like the chunks!

In summary, this easy Fig Jam and Bleu Cheese Flatbread with Crispy Prosciutto comes together so quickly, making it a perfect party appetizer when you don’t have the energy for something “fancy,” and it’s sure to impress the most sophisticated palates.

If you do have time for a “fancy” appetizer (as in planning a few days ahead), check out my gin cured salmon. The process of curing the salmon requires about 3 days, but the active time is only about an hour.

Happy New Year!

A black stoneware plate with 4 triangular flatbreads spread with bleu cheese, fig preserves, and topped with crispy prosciutto. A black fork and grey napkin complete the image.

Fig and Prosciutto Flatbread

Savory, sweet, and salty flavors combine in this simple and delicious tapas… Perfect for a party and simple enough for every day!
5 from 2 votes

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizers
Cuisine American
Servings 12 as an appetizer
Calories 173 kcal

Ingredients
  

  • 6 thin slices lean prosciutto - see notes
  • 1 package flatbread - about 11-12 ounces cut into desired shape and size
  • olive oil - for brushing
  • 3 ounces bleu cheese - softened
  • 4 ounces cream cheese - softened
  • 3 tbsp. stone ground mustard - I like Inglehoffer
  • 3 tablespoons fig preserves - see notes

Instructions

  • Set out the cheeses to soften. Preheat your oven to 375° (350°convection bake).
  • Slice your flatbread into the desired size pieces, brush lightly with olive oil, and arrange on a baking sheet lightly coated with cooking spray.
  • On another baking sheet lightly coated with cooking spray, arrange the thin-sliced prosciutto. Pop both baking sheet pans into the preheated oven.
  • While the flatbread and prosciutto crisp, combine the cream cheese, bleu cheese, and mustard in a small prep bowl. Mash until thoroughly combined and smooth.
  • Keep an eye on the flatbread and prosciutto. The bread should be browning on the edges, and no longer soft – about 10 or 12 minutes. The prosciutto should render its fat and curl up a bit – about 12 to 15 minutes.
  • To assemble, spread a generous bit of bleu cheese mixture on a piece of flatbread; top with a small dollop of fig preserves. Arrange on a serving platter.
  • When prosciutto has cooled sufficiently, crumble the slices gently. You don’t want to turn them into powder. Sprinkle the bits of crispy prosciutto over top. Serve right away if possible as the flatbreads will absorb moisture from the cheese spread.

Notes

I use 6 very thinly sliced prosciutto. The amount depends entirely on how generous you are.
I like Flatout Flatbread available at WalMart. It comes in several varieties, and the Rosemary and Olive Oil Foldit flatbread works really well with this recipe. You can substitute your favorite flatbread.
Cut the flatbread into the shape/size that works best for your occasion. The photo shows small triangles. If you want to serve this as a light supper with a salad, use larger pieces.
Be creative. You could use pancetta, sopressata, etc. Even a good quality bacon would work.
Bleu Cheese, Fig, & Crispy Prosciutto Flatbread pairs well with a medium-bodied red blend wine.

Nutrition

Serving: 1Servings | Calories: 173kcal | Carbohydrates: 14g | Protein: 9g | Fat: 10g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com
My 2014 photo of the fig and prosciutto flatbread appetizers on a white embossed serving tray with a hunk of bleu cheese, fig preserves, and stone ground mustard.
Original photo – December 2014!

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4 Comments

  1. Thank you Tamara, have now had this twice this holiday season … today at friend’s, made with crumbled blue cheese on whole wheat pitas with crisped parma … on Christmas Eve we served nearly 60 pieces for a group of 25+ using Point Reyes blue cheese, lavash and crispy prosciutto. In both cases Inglehoffer mustard and Bonnie Maman fig preserves.
    Also in both cases, loved by the groups…. and us 😋