Figgy Pear Flatbread
Description
Serve this fig and pear flatbread as an appetizer or as a light lunch or dinner with a salad. Omit the prosciutto for a vegetarian version. Try making it on the BBQ grill to keep your kitchen cool in the summer.
Ingredients
4 thin slices prosciutto
1 pre-packaged, store-bought flatbread, such as lavash bread
2 T. olive oil
3/4 c. balsamic vinegar
1/2 T. honey
3 T. fig butter, preferably Trader Joe's
4 oz. Gorgonzola cheese, crumbled
2 green onions, thinly sliced
6 ripe figs, chopped
1 ripe pear, cored and thinly sliced
3 oz. Parmesan cheese, shaved
2 c. arugula
Directions
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Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper.
Lay prosciutto slices on one of the prepared baking sheets; place in the oven. Bake until prosciutto is browned and crispy, about 5 minutes. Let cool; crumble; set aside.
Brush both sides of the flatbread with olive oil; place on the second baking sheet. Bake 4-5 minutes, turning once half way through cooking. Remove from oven; set aside.
In a small saucepan, bring the balsamic vinegar to a boil; reduce to a simmer; cook until it's reduced to approximately 1/4 cup. Stir in the honey; bring back to a boil; cook for 1-2 minutes. Remove from heat; set aside to cool.
Spread the fig butter onto the flatbread; layer with the Gorgonzola cheese, green onions, figs, crumbled prosciutto and pear slices.
Return the flatbread to the oven; bake, on lower rack, about 5-7 minutes until flatbread is crispy and lightly browned.
Remove from the oven. Top with the arugula.
*Time saver: Use store-bought balsamic reduction instead of making it from scratch.
**Make it vegetarian by omitting the prosciutto slices.