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Best Fig and Prosciutto Flatbread with Honey Drizzle

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A quick and impressive appetizer featuring sweet figs, salty prosciutto, creamy mozzarella, and a drizzle of honey on a crispy flatbread. Perfect for entertaining or a last-minute crowd-pleaser.

Ingredients

Scale
  • 2 large flatbreads or naan breads (e.g., Stonefire brand)
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • 6–8 fresh figs, sliced into quarters (Black Mission or Brown Turkey)
  • 4 ounces prosciutto, torn into pieces (e.g., Boar’s Head)
  • 8 ounces fresh mozzarella, torn into small pieces
  • 1 cup arugula
  • 2 tablespoons balsamic glaze
  • 2 tablespoons honey
  • ¼ cup crumbled goat cheese or feta (optional)
  • Fresh thyme leaves for garnish (optional)
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). If using a pizza stone, place it in the oven while preheating.
  2. Place the flatbreads on a baking sheet lined with parchment paper. In a small bowl, mix the olive oil and minced garlic. Brush this mixture evenly over both flatbreads.
  3. Bake the flatbreads for 5 minutes (par-bake) until they start turning golden around the edges. Remove from oven but leave the oven on.
  4. Tear the fresh mozzarella into small pieces and distribute evenly over both flatbreads.
  5. Arrange the fig quarters over the mozzarella, pressing them in slightly.
  6. Tear the prosciutto into rough pieces and scatter over the flatbread.
  7. Bake for 10-12 minutes until the cheese is melted and bubbly, the prosciutto is crispy, and the edges are golden brown.
  8. Remove from oven and immediately scatter fresh arugula over the top. Drizzle with balsamic glaze and honey. Sprinkle with goat cheese or feta if using, and add fresh thyme leaves.
  9. Season with a pinch of salt and black pepper. Let rest for 2-3 minutes before slicing with a sharp knife or pizza cutter.

Notes

Don’t add arugula before baking; add it fresh after baking to keep it bright and peppery. Par-baking the flatbread prevents sogginess. Add honey after baking to avoid burning. For best results, use room temperature mozzarella and figs. If figs aren’t in season, rehydrate dried figs in warm water for 10 minutes.

Nutrition

Keywords: fig and prosciutto flatbread, honey drizzle, easy appetizer, flatbread recipe, fig recipe, prosciutto recipe, party appetizer, quick appetizer

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