This Fig Prosciutto and Cambozola Flatbread is the EASIEST and seriously delicious. It is a tried and true appetizer that I have been obsessed with for years. I love the combination of the salty, tangy Cambozola cheese and crispy Prosciutto with the sweet contrast of fig and balsamic glaze. Cambozola is a tangy and creamy cheese and it’s perfectly balanced out by the other ingredients. I served this countless times during my catering days and every single time, every morsel was eaten. It really is a crowd pleaser!
During COVID quarantine my husband and I are spending a LOT of time sitting in the backyard, drinking wine and eating dinner after the kids have gone to bed. Make this Fig Prosciutto and Cambozola Flatbread, open a good bottle of Pino Noir and enjoy a little date night at home. Cut the recipe in half and don’t worry about being precise.
Na’an flatbread appetizers
Na’an is used as the base of this sweet and savory flatbread, it freezes beautifully so I almost always have a package in the freezer. During this time in quarantine I pull a package out of the freezer at least once a week. Let the Na’an thaw in the package so they don’t dry out then make individual pizzas for a quick dinner, cut up to dip in hummus, or use it to make flatbreads like this one! They really are a perfect base for endless hearty, easy appetizers and meals.
How to make Fig Prosciutto and Cambozola Flatbread
This recipe comes together in 20 minutes or less. Start with spreading fig preserves across pieces of Na’an bread, sprinkle each with Cambozola, bits of prosciutto, quartered dried figs, fresh cracked black pepper, red pepper flakes and bake at 425* for 8-10 minutes. Once out of the oven, cut into portions and top with a drizzle of balsamic glaze, and a little chopped green onions. If you’re feeling fancy and you have access to them, add some micro greens to finish this quick and impressive appetizer.
Cambozola is French soft-ripened, triple cream cheese made with Italian Gorgonzola. If you can’t find Cambozola you can sub Brie or a blue cheese like Gorgonzola – or both. Crumbled bacon or pancetta are perfect substitutes for prosciutto if you don’t have that on hand. Dates or dried apricots can do in a pinch if you don’t have dried figs. Really, any type of sweet dried fruit, a good slather of preserves, a salty-creamy cheese and a crispy cured meat will do the trick!
You can prep the flatbreads ahead of time and have them ready to pop in the oven. Pull them out, slice them up and serve them directly from a big chopping block for easy entertaining…whenever entertaining is a thing again!
We are spending a lot of time on Zoom and Houseparty virtually hanging out with friends during this quarantine. Plan a fun evening of “virtual entertaining” and prep these during the day. Cover the sheet pans and put them in the fridge. As soon as the kids are in bed, or as soon as you close up your computer from a day of working from home, heat your oven and toss them in. In less than 10 minutes you have a hot, delicious meal ready to eat while you chat! Enjoy!
Fig Prosciutto and Cambozola Flat Bread
- 4 pieces Na'an bread or sub any flatbread of your choice
- 1/2 cup fig preserves
- 1 cup dried calimyrna and/or mission figs stem removed and quartered
- 1/2 lb Cambozola cheese torn or cut into dime sized pieces
- 1/3 cup Parmesan cheese grated or shredded
- 1/2 tsp red pepper flakes
- balsamic glaze to drizzle over top
- 1/4 cup green onions chopped
- 1/4 cup micro greens optional
- fresh cracked black pepper
- Preheat your oven to 425*.
- Place the 4 pieces of Na'an bread on two foil lined baking sheets.
- Spread the fig preserves evenly across the top of each piece of Na'an.
- Divide the quartered figs, pieces of Cambozola, and the pieces of prosciutto and arrange them evenly on top of the fig preserves for each of the 4 pieces of Na'an.
- Sprinkle each flatbread with Parmesan, red pepper and fresh cracked black pepper.
- Bake on the middle oven rack for 8-10 minutes until the cheese begins to bubble. Remove from the oven.
- Cut each flatbread into 8 pieces and arrange all pieces on a serving dish.
- Drizzle balsamic glaze across the serving dish to top of each piece of flatbread in a zig zag pattern.
- Sprinkle chopped green onions and micro greens (if using) all over the pieces of flat bread and your serving dish.
I love seeing photos when you make my recipes! Make sure to tag me @katyscookin on Instagram when you make this Fig, Prosciutto and Cambozola Flatbread! Thanks for stopping by!