Fig, Goat Cheese and Arugula Flatbread

Fig Goat Cheese Flatbread on a cutting board

Fig, Goat Cheese and Arugula Flatbread

This fig flatbread features sweet figs, caramelized onions, creamy goat cheese and fresh arugula for a sweet and savory meal that really satisfies. It’s the perfect light meal to transition from summer to fall!

Course Entree, Main Course

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 359kcal

Author Marisa Moore

Ingredients

1 small flatbread (I used a whole grain naan)
2 tablespoons extra virgin olive oil, divided
2 ounces goat cheese , softened
¼ cup caramelized onions
3-5 fresh figs , sliced
2 cups arugula
1 teaspoon balsamic reduction (optional)
salt and pepper to taste

Instructions

Preheat the oven to 400F.
Brush the flatbread with half the olive oil. Add dollops of the goat cheese evenly over the flatbread. Add the onions and figs.
Bake 10 minutes or until the goat cheese melts a bit and the edges of the flatbread brown. During the last 2 minutes, toss the arugula with the remaining olive oil and salt and pepper to taste in a bowl until the greens are lightly dressed.
Remove from the oven. Top with the dressed arugula, cracked black pepper and a drizzle of balsamic reduction.

Notes

Recipe Tips

Be sure to brush on plenty of extra virgin olive oil to help the naan brown. But also for flavor!
Using room temperature goat cheese helps if you want to spread it for more even coverage.
If you don't have arugula, swap in the same amount of spinach or baby kale.

Nutrition