A whole wheat naan topped with creamy goat cheese, sweet & earthy dried figs, salty prosciutto, fresh basil, and crunchy, buttery pine nuts and finished with a sweet and thick balsamic glaze. A quick and easy flatbread recipe perfect for a party appetizer or weeknight dinner.
I’m excited to introduce what I have nicknamed the Figgy Flatbread. It’s a delicious and beautiful combination of dried figs, prosciutto, and goat cheese all topped on a whole wheat naan and garnished with crunchy pine nuts, fresh basil, and, my favorite, balsamic glaze.
I created this recipe because I had some girlfriend’s over last week and wanted a quick and easy appetizer that wasn’t too heavy or difficult to make.
Most appetizer recipes tend to be really heavy with cheese and cream cheese or super greasy/fattening. And I get it….cream cheese plus more cheese is amazing.
But I wanted to create something that was a little lighter but still super tasty. This recipe still calls for some delicious, crowd pleasing cheese, but also incorporates fresh herbs and some fruit, plus is made on a whole wheat naan, so it’s a guilt-free, but still indulgent treat.
I have also found when throwing parties/entertaining it’s best to create appetizers you can make beforehand so you are not stuck in the kitchen the entire night away from your guests. This flatbread was the perfect solution because it doesn’t take long to make and can be served at room temperature and still taste amazing.
Plus, it looks elegant and pretty, so the perfect appetizer for a girl’s night get together.
Let’s get to cooking!
This recipe with assembly and cooking time takes less than 30 minutes.
First, pre-heat your oven to 425 degrees.
Next assemble the flatbread. Take your whole wheat naan and drizzle it with good olive oil, a touch of salt, and about a teaspoon of fresh minced garlic. I always like to season my bread base because it adds so much more flavor to the appetizer. The little pop of salt and garlic adds a nice, delicious surprise when you bite into this treat.
Then top the flatbread with the shredded mozzarella, goat cheese crumbles, dried digs, and prosciutto. I like to arrange it so every piece (once you cut it) will get a bite of fig and prosciutto. The combination of the sweet earthy fig and rich, salty prosciutto is magic!
Bake the flatbread for 15-18 minutes or until the cheese is golden brown and the edges of the flatbread are browned and crispy. Let cool slightly.
Finally, top with the fresh basil, toasted pine nuts, and rich balsamic glaze.
That’s it. You have yourself a show stopping appetizer in less than an 30 minutes. Now you can spend the rest of your night mingling with friends and enjoying a glass of wine. Yaas!
This flatbread also works great as a quick weeknight meal. I made it this week for my husband and I and paired it was a fresh arugula salad. It’s light and delicious, but still filling enough to be a complete meal!
I hope you love it as much as I do!
If you make this Figgy Flatbread, please leave a comment below. I absolutely love to hear from you guys and get your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I love getting to see your photos of the recipes!
Fig, Prosciutto, and Goat Cheese Flatbread
- 1 whole wheat naan bread
- ½ cup shredded mozzarella
- 1 ½ teaspoon fresh chopped garlic
- ½ tablespoon olive oil
- ¼ cup goat cheese
- 6 dried figs cut in half
- 4 pieces of prosciutto cut in half
- 6 basil leaves
- 1 tablespoon toasted pine nuts
- 1-2 s tablespoons balsamic glaze
Preheat oven to 425 degrees.
Drizzle olive oil and fresh garlic on naan bread. Top with all of the ingredients except pine nuts and fresh basil.
Bake for 15-18 minutes, or until cheese is melted and golden brown.
Garnish with fresh basil, pine nuts, and balsamic glaze.
Cut, serve, and enjoy!
This recipe is customizable, so you can add as much or as little of the flatbread topping ingredients as you see fit. If you like crazy amounts of cheese on your flatbread (you doesn’t?!), then totally go for it!