Fig & Prosciutto Recipe

Combine chopped dried figs and 1 cup water in a small saucepan. Bring to a gentle simmer over medium heat and cook until figs are soft, about 8–10 minutes.

Use an immersion blender or transfer to a food processor/blender and purée until mostly smooth, leaving a little texture (about 30 seconds).

Return puréed figs to the saucepan (if removed). Add sugar, lemon juice and zest. Simmer gently, stirring occasionally, until the mixture thickens to a jam-like consistency, about 10–12 minutes. Taste and adjust sweetness or acidity as desired. Remove from heat and let cool slightly. (Makes enough for 4 flatbreads.)

Pour neutral oil into a medium skillet to a depth of about 1/4 inch (or heat a nonstick skillet without oil for very thin crisping). Heat over medium-high until shimmering but not smoking (about 350°F if using thermometer).

Working in batches if needed, lay prosciutto slices flat in the hot oil/skillet in a single layer. Fry or sear briefly, about 30–60 seconds per side, until the slices are crisp but not burnt. They will curl and become lacy.

Transfer crisped prosciutto to a paper towel-lined plate to drain and cool; they will harden as they cool. Reserve on paper towels until assembly.

In a small bowl or jar combine chopped jalapeño, white wine vinegar, honey, Dijon mustard, salt and pepper. Whisk or shake to combine.

Slowly whisk in extra-virgin olive oil a little at a time (or add and shake if using a jar) until emulsified. Taste and adjust seasoning. Refrigerate briefly if not using immediately.

Preheat oven to 425°F (220°C) or heat a skillet/grill pan. Brush both sides of each flatbread lightly with 1/2 tbs olive oil (use remaining olive oil as needed).

Place flatbreads on a baking sheet and toast in the oven until lightly golden and crisp at the edges, about 6–8 minutes. If using a skillet, cook 2–3 minutes per side over medium-high heat until warmed and slightly charred in spots.

While warm, spread about 3 tablespoons of the warm fig jam evenly over each toasted flatbread, leaving a small border at the edges.

Arrange a few thin red onion rings evenly over the fig jam on each flatbread.

Sprinkle about 1/4 cup blue cheese crumbles over each flatbread, distributing evenly.

Break the cooled crispy prosciutto into bite-size pieces and scatter 2 slices' worth (about 2 pieces) across each flatbread (use remaining as desired).

If using toasted nuts, sprinkle about 2 tablespoons per flatbread at this point for additional texture and flavor.

Toss the arugula gently with the jalapeño vinaigrette just until evenly coated (about 1–2 tablespoons of vinaigrette per 1.5 cups arugula). Do not overdress; it should remain light and peppery.

Pile a generous handful of dressed arugula (about 1.5 cups) onto each prepared flatbread, pressing lightly so it adheres to the toppings.

Finish with a few extra blue cheese crumbles, a crack of freshly ground black pepper, and serve immediately while flatbread is warm and prosciutto is crisp.