Description

A quick, gourmet-style flatbread featuring roasted figs, salty prosciutto, and tangy goat cheese, designed to be a delicious yet affordable weeknight dinner.

Ingredients

Scale

2 large flatbread rounds (or 4 pita breads, split in half)
1 cup fresh figs, halved (about 150g)
3–4 thin slices prosciutto (about 30g)
1/2 cup goat cheese, crumbled (about 60g)
2 tablespoons honey
1 small handful fresh arugula
1 teaspoon olive oil
Freshly cracked black pepper
1 teaspoon balsamic glaze (optional)

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Wash and halve the figs. If using canned figs, drain thoroughly and pat dry. Tear prosciutto into bite-sized pieces and crumble goat cheese.
Place flatbreads on the baking sheet. Brush edges lightly with olive oil.
Scatter crumbled goat cheese evenly over the flatbreads. Arrange fig halves on top, cut side up.
Bake for 8-10 minutes, or until flatbread edges are golden and cheese is melted and bubbly.
Remove from oven. Immediately tear prosciutto over the top and drizzle generously with honey.
Top with fresh arugula. Slice into wedges and serve immediately.

Notes

Drain canned figs well to prevent soggy flatbread. Add prosciutto after baking to keep it from becoming tough. If flatbread is thick, toast it plain for 3 minutes before adding toppings. Do not microwave leftovers; reheat in a toaster oven or skillet to restore crispness.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 1 flatbread
Calories: 320
Sugar: 18
Sodium: 400
Fat: 10
Saturated Fat: 4
Carbohydrates: 45
Fiber: 3
Protein: 12

Keywords: budget-friendly dinner, roasted fig flatbread, prosciutto recipe, quick weeknight meals, goat cheese flatbread, easy appetizer, gourmet on a budget