Fig and Prosciutto Flatbread

👩🏻‍🍳 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.”

🍕 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.

❓ 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.