Prosciutto and Fig Flatbread
This Prosciutto and Fig Flatbread is an easy, perfectly elegant, and absolutely delicious appetizer. Fresh prosciutto, dried figs, creamy goat cheese, and my homemade Holiday Cranberry Apple Butter make this flatbread the ideal appetizer this holiday season. It’s made in the oven with simple ingredients and pre-made flatbread or Naan. Sweet, savory, and wonderfully mouthwatering. You won’t just want to make this appetizer during the holidays. It’s so delicious, you will want to make it throughout the whole year.
- This recipe is a delicious way to use my Holiday Cranberry Apple Butter. If you don’t have the time to make my recipe, you can substitute store-bought fig jam.
- Enjoy this quick and easy flatbread without having to make yeasted dough from scratch.
- It’s the perfect appetizer for a casual or formal gathering. It pairs beautifully with Italian wines. Amarone della Valpolicella is a great choice. Another lovely option is Italian sparkling wine. If you prefer red, a Lambrusco is a delicious match.
- Personalize it. Add or omit any ingredients according to one’s preferences.
- Minimal prep and cooking time make this flatbread a host/hostess’s dream snack or appetizer. Prosciutto and fig flatbread is ready in about 10 minutes.
Ingredients in Prosciutto and Fig Flatbread
The ingredient list for this mouthwatering flatbread is simple and short. It’s also very customizable in terms of substitutions. Here is everything needed:
Flatbread: Pre-made makes this recipe incredibly easy. I like to use Trader Joe’s Pizza Dough, but any pre-made flatbread, pizza dough, lavash, or naan works well too.
Holiday Cranberry Apple Butter: If you don’t have the time to make this delicious holiday version of apple butter, fig jam can also be used.
Goat cheese: This creamy and mild cheese is the perfect addition to this flatbread. However, any soft and mild cheese will work including Brie and cream cheese.
Prosciutto di Parma: This Italian, thin-cut, cured meat is the ideal salty addition to this sweet and savory appetizer. Hard salami or Sopressata can be substituted.
Dried figs: If fresh figs are readily available, they can be used. I like to use dried figs because they are easier to find in the grocery store and they cook up beautifully on flatbread.
Fresh arugula: With its peppery and spicy flavor, this leafy green adds depth of flavor as well as color to the flatbread. Fresh basil is a great addition along with the arugula or a perfect substitution in place of it.
Parmesan cheese: Fruity and nutty in taste, this hard cheese complements the flatbread beautifully. I like to use a wedge of Parmesan cheese and peel off thicker pieces of the cheese with a vegetable peeler.
Toasted walnuts: Optional but highly recommended.
Balsamic glaze: The sweet acidity of the glaze ties all the delicious flavors together perfectly. Drizzle it on the flatbread just before serving. I like to use Trader Joe’s, Balsamic Glaze.
Preheat the oven to 350 degrees. Place the flatbread on a cookie sheet lined with parchment paper. Then, spread the Holiday Cranberry Apple Butter (or fig jam) on the flatbread.
Next, lay the slices of prosciutto on the apple butter or jam and sprinkle the goat cheese, dried figs, Parmesan cheese, and walnuts on top. I prefer to put the arugula on the flatbread after it’s baked so that it doesn’t wilt too much. However, if you prefer, you can put the arugula on before baking.
Bake in the oven for 7-10 minutes until it’s warmed through and lightly browned. Before serving, I sprinkle the arugula on the flatbread and drizzle the Balsamic glaze on top. Slice it and serve the flatbread warm out of the oven or at room temperature.
Leftovers can be stored in an airtight container for up to 2 days.
Looking for more delicious, quick, and easy appetizers? You might also enjoy these recipes:
The Best Artichoke Dip
The Best Appetizer Meatballs
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Prosciutto and Fig Flatbread
- 1 Trader Joe’s rectangular pizza crust (16in.X6 in.) or 2 8-inch round flatbreads
- 1/3 cup Holiday Cranberry Apple Butter or fig jam
- 3 ounces Prosciutto Di Parma,
- 8 dried figs, sliced
- 1/3 cup goat cheese, crumbled
- 1/3 cup Parmesan cheese, shaved, shredded, or fresh grated
- 1/4 cup walnuts, chopped
- Balsamic glaze, as needed for drizzling
- Preheat the oven to 350 degrees. Place the flatbread on a cookie sheet lined with parchment paper.
- Spread the Holiday Cranberry Apple Butter (or fig jam) on the flatbread.
- Lay slices of prosciutto on the apple butter or jam and then sprinkle the goat cheese, dried figs, Parmesan cheese, and walnuts on top. I prefer to put the arugula on the flatbread after it’s baked so that it doesn’t wilt too much. However, if you prefer, you can put the arugula on before baking.
- Bake in the oven for 7-10 minutes until it’s warmed through and lightly browned. Before serving, sprinkle the arugula on the flatbread (if you didn’t add it on before baking) and drizzle the Balsamic glaze on top. Slice and serve it warm out of the oven or at room temperature.
- Leftovers can be stored in a an airtight container for up to 2 days.