Prosciutto & Fig Flatbread Recipe
gorgonzola cream fig compote pancetta arugula
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Ingredients
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Flatbread Base
Gorgonzola Cream
Fig Compote
Toppings
Method
Prepare Flatbread
- 1
Preheat Oven
Preheat your oven to 200°C (400°F).
- 2
Prepare Flatbread
Place the flatbreads on a baking sheet. Brush both sides with olive oil.
Make Gorgonzola Cream
- 3
Blend Ingredients
In a medium bowl, mix the gorgonzola cheese, cream cheese, heavy cream, and garlic powder until smooth and creamy.
Prepare Fig Compote
- 4
Cook Figs
In a small saucepan, combine dried figs and water. Bring to a simmer over medium heat and cook for about 10 minutes, or until the figs are soft.
- 5
Add Sweetness
Stir in honey and balsamic vinegar. Cook for another 5 minutes, then remove from heat and let cool slightly.
Assemble Flatbread
- 6
Spread Gorgonzola Cream
Spread the gorgonzola cream evenly over the prepared flatbreads.
- 7
Add Fig Compote
Spoon the fig compote over the gorgonzola cream.
- 8
Top with Pancetta
Evenly distribute the pancetta slices on top of the fig compote.
Bake and Serve
- 9
Bake Flatbreads
Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are golden and crispy.
- 10
Add Arugula and Pepper
Remove from the oven and top with fresh arugula and a sprinkle of black pepper.
- 11
Slice and Serve
Slice the flatbreads into pieces and serve warm.
