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

Steps

1. Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper.
2. 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.
3. 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.