Servings: 6 people
Ingredients
- 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
Instructions
- 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.
Notes
You can find balsamic glaze in the vinegar aisle of your grocery store. You do not need to buy the most expensive, any brand will do the trick. Trader Joe's sells an inexpensive glaze that is perfect.
If you can't find Prosciutto or don't have it on hand, crispy crumbled bacon is a great substitute on these flat breads. See the blog post for other substitutions!
Lining the baking sheets with foil is not necessary but makes clean-up a breeze!
Tried this recipe?Mention @Katyscookin or tag #katyscookin!