Fig and Goat Cheese Flatbread

Last updated on January 22nd, 2024 at 10:28 pm

This fig and goat cheese flatbread recipe also features prosciutto, arugula and balsamic glaze, are the perfect balance between sweet and salty.

This post contains affiliate links

Celebrate fig season with these fig and goat cheese flatbreads. Easy to make, full of flavor and great for an appetizer or entree.

I absolutely adore fresh figs. They are soft and have a honey like sweetness to them when ripe.

Figs are indigenous to Mediterranean countries such as Turkey, Egypt and Morocco, but are also grown in California. Figs are in season August through October and availability in stores is short and sweet as they have a short shelf like.

While in season, I love to use fresh figs for pizzas and flatbreads like this one, on toast with mascarpone or in salads with blue cheese and toasted walnuts.

These flatbreads feature juicy fresh figs and creamy goat cheese, as well as salty prosciutto, peppery arugula and tangy balsamic glaze – all flavors that compliment each other beautifully.

These fig and goat cheese flatbreads are easy to put together and take about 15 minutes to bake. I recommend them as an appetizer that feeds 6-8 or as an entree with a side salad that will feed 4.

A little past fig season? Try my pear and brie flatbread instead; perfect for Autumn!

Ingredients

Flatbreads: store bought is the easiest option, but you can certainly make your own. I used Stonefire Artisan Flatbread.
Shallot: the shallot is sautéed and add so much flavor to the flatbread.
Goat cheese: you’ll want to use chevre for this recipe, which is a soft and creamy goat’s milk cheese.
Figs: we are using fresh figs in this recipe. I’ve had the best luck finding fresh figs at Trader Joe’s, but can also sometimes be found at Whole Foods, health food stores and co-ops.
Prosciutto: the salty flavor of the prosciutto compliments the sweetness of the figs perfectly.
Arugula: arugula adds a peppery bite and a pop of color.
Balsamic glaze: everything is topped off with a drizzle of tangy and sweet balsamic glaze.

Equipment

Small skillet
Large Baking sheet
Rubber spatula
Pastry Brush
Cutting board and knife

Instructions

Preheat oven to 425°F and line a large baking sheet with parchment paper. Place flatbreads on parchment lined baking sheet and brush them evenly with olive oil.

Bake crust for 6-7 minutes, then allow to cool for a few minutes.

Meanwhile, heat one teaspoon of avocado oil in a small pan over medium heat. Add shallots and sauté, stirring frequently, until soft and golden brown, about 5 minutes.

Divide sautéed shallots between the two flatbreads and spread them over flatbreads in an even layer. Next, add crumbled goat cheese, sliced figs and small bunches of prosciutto.

Bake flatbreads for an additional 8-10 minutes, or until the crust is golden brown. Season flatbreads with salt and black pepper, top with arugula and drizzle with balsamic glaze.

Substitutions and Variations

Flatbreads: instead of flatbread you can use naan, or make your own homemade flatbread.
Figs: if it’s not fig season, you can use dried figs or fig jam.
Goat cheese: figs also pair well with brie and blue cheese, and can be used instead of goat cheese.
Balsamic glaze: I’ve had this flatbread with a drizzle of honey in place of balsamic glaze and it was also delicious.
Add ons: caramelized onions, toasted walnuts and sliced apples are all delicious add ons.

More Summer Recipes

• Mexican Street Corn Fritters
• Creamy Lemon Ricotta Pasta
• Grilled Peach and Burrata Salad

More Goat Cheese Recipes

• Beet and Goat Cheese Dip
• Goat Cheese, Bacon and Fig Crostini
• Honey Roasted Carrots with Goat Cheese
• Whipped Goat Cheese and Squash Dip

If you make this Fig and Goat Cheese Flatbread, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!