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Best Savory Fig and Prosciutto Flatbread for Fall

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A quick and easy fall flatbread with fresh figs, salty prosciutto, creamy goat cheese, and a drizzle of honey and balsamic glaze. Ready in under 30 minutes, it’s perfect for casual dinners or fall gatherings.

Ingredients

Scale
  • 2 large flatbreads or naan (store-bought, such as Stonefire or Garlic Naan from Trader Joe’s)
  • 6 to 8 fresh figs (Black Mission or Brown Turkey, ripe but firm, stemmed and quartered)
  • 4 to 6 thin slices prosciutto (preferably prosciutto di Parma, torn into pieces)
  • 4 ounces goat cheese (log-style chèvre, crumbled)
  • 2 tablespoons honey, plus more for drizzling
  • 1 tablespoon fresh thyme leaves, plus sprigs for garnish
  • 2 tablespoons olive oil (extra virgin)
  • 1 tablespoon balsamic glaze (optional, for drizzling)
  • Salt and black pepper to taste (flaky sea salt like Maldon for finishing)
  • 1 cup arugula (optional, for topping after baking)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Brush the flatbreads with olive oil. Place both pieces on the prepared baking sheet and coat tops evenly with 2 tablespoons olive oil.
  3. Crumble 4 ounces goat cheese evenly over both flatbreads, leaving a small border around the edges.
  4. Arrange the quartered figs over the goat cheese, pressing gently into the cheese. Aim for 6 to 8 fig quarters per flatbread.
  5. Tear 4 to 6 slices prosciutto into rough pieces and drape over the figs. Do not press down.
  6. Sprinkle 1 tablespoon fresh thyme leaves over everything. Add a few cracks of black pepper and a pinch of flaky salt. Drizzle 2 tablespoons honey in a zigzag pattern.
  7. Bake for 12 to 15 minutes, until edges are golden brown and prosciutto is crispy.
  8. Remove from oven and let cool on the pan for 2 minutes. Transfer to a cutting board. Drizzle with balsamic glaze and extra honey. Scatter arugula on top if using. Garnish with fresh thyme sprigs.
  9. Slice each flatbread into 6 to 8 pieces using a sharp pizza cutter or chef’s knife. Serve warm.

Notes

Pat figs dry after slicing to prevent sogginess. Preheat the pan or pizza stone for a crispier bottom crust. Do not overload toppings. Drizzle half the honey before baking and half after to avoid burning. Let flatbread rest for 2 minutes after baking to set toppings.

Nutrition

Keywords: fig flatbread, prosciutto flatbread, fall flatbread, savory flatbread, fig and prosciutto, easy flatbread, 30-minute meal

Find it online: https://piperplate.com/best-savory-fig-and-prosciutto-flatbread-for-fall/