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Easy Fig and Prosciutto Flatbread with Balsamic Glaze

fig and prosciutto flatbread - featured image
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A quick and impressive flatbread with salty prosciutto, sweet figs, tangy goat cheese, and a balsamic glaze. Ready in under 30 minutes, perfect for weeknights or entertaining.

Ingredients

Scale
  • 2 large store-bought flatbreads or naan breads (8–10 inches each)
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, minced (optional)
  • 6–8 ripe figs, stemmed and sliced into 1/4-inch rounds
  • 4–6 thin slices prosciutto, torn into pieces
  • 4 ounces goat cheese, crumbled
  • 1/2 cup shredded mozzarella (optional)
  • 1 tablespoon fresh rosemary, finely chopped
  • 1/4 teaspoon red pepper flakes (optional)
  • Flaky sea salt, for finishing
  • Fresh cracked black pepper, to taste
  • 1/2 cup balsamic vinegar
  • 1 tablespoon honey (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Make the balsamic glaze: In a small saucepan, combine 1/2 cup balsamic vinegar and 1 tablespoon honey (if using). Bring to a simmer over medium heat, then reduce heat to low. Let bubble gently for 8-10 minutes, stirring occasionally, until thickened and syrupy. Remove from heat and let cool.
  3. Rinse figs, pat dry, trim stems, and slice into 1/4-inch rounds. Set aside.
  4. Tear prosciutto into rough 2-inch pieces. Set aside.
  5. Place flatbreads on the prepared baking sheet. Brush tops with olive oil. If using garlic, rub minced clove onto the oiled surface. Sprinkle with a pinch of salt and pepper.
  6. Crumble goat cheese evenly over both flatbreads. If using mozzarella, sprinkle on top.
  7. Arrange fig slices in a single layer over the cheese, pressing in slightly.
  8. Scatter torn prosciutto pieces over the figs.
  9. Sprinkle chopped rosemary and red pepper flakes (if using) evenly over both flatbreads. Add a final crack of black pepper.
  10. Bake for 12-15 minutes, until edges are golden brown, cheese is melted and bubbly, and prosciutto is crispy.
  11. Remove from oven and let cool on baking sheet for 2-3 minutes. Drizzle generously with balsamic glaze. Sprinkle with flaky sea salt and additional fresh rosemary. Slice into 6-8 pieces per flatbread. Serve warm.

Notes

For extra crispy prosciutto, bake it separately on a small tray for 5 minutes before adding to the flatbread. If using dried figs, rehydrate in warm water for 10 minutes, then pat dry before slicing. The flatbread is best served immediately.

Nutrition

Keywords: fig flatbread, prosciutto flatbread, balsamic glaze, easy flatbread, weeknight dinner, appetizer, fig recipe

Find it online: https://eliplate.com/easy-fig-and-prosciutto-flatbread-with-balsamic-glaze/