Fig and Prosciutto Flatbread Recipe

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.

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

Click to rate!

Print Recipe Pin Recipe Save Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Appetizers

Cuisine American

Servings 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