Summer Fig Flatbread
Prosciutto & Fig Flatbread with Whipped Goat Cheese
Sweet, salty, creamy, peppery, and finished with balsamic glaze.
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SERVES
4-6 appetizer servings
PREP TIME
15 minutes
REST TIME
COOK TIME
8 minutes
TOTAL TIME
23 minutes
LEVEL
Cozy & Simple
INTRODUCTION
There are some recipes that start with a plan, and then there are recipes that begin with a conversation.
This one started when my leasing manager mentioned that the fig tree growing at her house was producing more figs than she knew what to do with. We started tossing around ideas—fig ice cream, bread pudding, fig jam—but my mind kept drifting toward something savory.
The result is this flatbread: sweet fresh figs layered over a honey-kissed ricotta spread, topped with ribbons of prosciutto, crispy bacon, whipped goat cheese, peppery arugula, and a drizzle of balsamic glaze.
It's the kind of dish that feels fancy enough for a wine bar, yet simple enough to make on a weeknight. Every bite hits a different note—the sweetness of the figs, the saltiness of the prosciutto and bacon, the tang of the goat cheese, and the brightness of the arugula.
If summer had a flavor, I think it might taste something like this.
INGREDIENTS
For the Honey-Ricotta Base
½ cup ricotta cheese
1 teaspoon honey
½ teaspoon spicy brown mustard (or Dijon mustard)
Pinch of salt
ABOUT THIS RECIPE
Fresh figs layered over a honey-ricotta spread with ribbons of prosciutto, crispy bacon, whipped goat cheese, peppery arugula, and a drizzle of balsamic glaze.
Notes from the Hearth
Slice into strips or triangles and serve immediately.
Sweet, salty, creamy, peppery, and tangy—every ingredient has a purpose, and together they create a flatbread that feels far more elaborate than the effort required to make it.
PAIRING SUGGESTIONS:
This flatbread pairs beautifully with:
A crisp Sauvignon Blanc
Pinot Grigio
Sparkling rosé
A summer charcuterie board
TAGS
STEPS
Step 1: Prepare the Whipped Goat Cheese
Place the softened goat cheese in a bowl.
Add 1 tablespoon of cream, milk, or olive oil and whip until smooth and fluffy. Add additional liquid if needed to achieve a soft, spoonable consistency.
Set aside.
Step 2: Make the Honey-Ricotta Spread
In a small bowl, combine:
Ricotta
Honey
Mustard
Salt
Lemon zest
Olive oil (if using)
Whisk until smooth and creamy.
Step 3: Prepare the Flatbread
Preheat the oven to 400°F.
Spread the honey-ricotta mixture evenly across the flatbread.
Arrange the fig slices over the surface, slightly overlapping in places for a natural look.
Scatter the bacon crumbles across the top.
Tuck the ribbons of prosciutto between the figs, allowing them to curl and create height.
Drizzle lightly with honey.
Step 4: Bake
Bake for 6–8 minutes, or until:
The figs soften slightly
The prosciutto warms and crisps around the edges
The flatbread is golden and lightly blistered
Because the crust is already cooked, you're simply warming and marrying the toppings.
Step 5: Finish
While the flatbread bakes, toss the arugula with:
Olive oil
Lemon juice
Remove the flatbread from the oven.
Using two spoons, add small quenelles or dollops of whipped goat cheese across the surface.
Scatter the dressed arugula over the top.
Finish with a generous drizzle of balsamic glaze.