Fig and Prosciutto Flatbread

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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!

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 - Recipe 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!

This recipe comes together so quickly, looks pretty on the plate, and is sure to please at a New Year's Eve party, or anytime 🙂

📋 Ingredients You'll Need

Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

• 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.

💭 Tips

• 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

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.

📖 Recipe

Fig and Prosciutto Flatbread

Tamara Andersen

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

Print Recipe Save RecipeSave Recipe Pin Recipe

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Appetizers

Cuisine American

Servings 12 as an appetizer

Calories 173 kcal

Ingredients

1x2x3x

• 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