Prosciutto & Fig Flatbread

If you’re looking for some new lunch options, try this Prosciutto & Fig Flatbread! It comes together in about 10 minutes with a handful of tasty, easy-to-find ingredients. Plus, it’s nice and light for spring and summer eating.

My mom first cooked up this flatbread a few years ago. I think it was inspired by a pizza from a place we ate at when we lived in Pennsylvania. I love how simple yet satisfying this is. It sounds fancy, but the ingredients are so accessible and usually available year-round. You can get everything to make this at Aldi for well under $20.

This flatbread has everything: sweet fig jam or preserves, salty prosciutto, tangy, creamy goat cheese, a little peppery crunch from arugula, and some extra zing with the balsamic vinegar drizzled on top. I use my favorite blackberry balsamic vinegar from a now defunct local Chattanooga company (RIP Olive), but you can use regular vinegar, or your favorite balsamic glaze from the store. Aldi usually has some good ones, and I hear Trader Joe’s has a good one, too.

This prosciutto & fig flatbread is a super quick, easy, satisfying lunch during the week.

You can use whatever kind of flatbread you like. My preference is a Naan flatbread, because they’re thick enough to support the toppings, but not so thick that it becomes mostly bread. I usually buy Naan at Aldi or Trader Joes, but of course you could make your own. I really like these Skillet Flatbreads from King Arthur Baking.

Pro tip: keep flatbreads in your freezer for longer storage! I wrap my leftover flatbreads and pop them in my freezer, and pop them in the microwave to thaw them when I’m ready to eat one. Just microwave it on a plate in 15-second intervals until it’s no longer frozen.

How to Make Prosciutto & Fig Flatbread

To make it, you will need:

• Flatbread of choice
• Fig jam or preserves
• Prosciutto
• Arugula (or your preferred greens)
• Crumbled goat cheese
• Balsamic vinegar or reduction

First, prep your flatbread. If it’s been frozen, make sure it’s thawed. Toast it on a medium setting, just until the bottom gets a little brown and crispy.

While it’s still warm, spread some fig jam on top. Leave a little bit of a “crust” around the edges. You can lightly toast it again if you’d like, but it’s not necessary.

Tear a couple pieces of prosciutto into smaller pieces, and place those on the flatbread. Sprinkle crumbled goat cheese on top next.

Top with arugula, or the greens of your choice. Lastly, drizzle some balsamic vinegar or a reduction on top. Slice and enjoy!

Did you enjoy this recipe? You might also like:

• Apple & Arugula Flatbread
• Easy Chicken Salad
• Baked Zucchini Nuggets
• Easy Crockpot Meatballs

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