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!
If you’ve never had fresh figs, now is the time to do it. This beautiful and unique fruit is naturally sweet, full of fiber and in season fresh just twice a year. You can get them now at your local farmers market, Publix or Whole Foods. I got these at Whole Foods – $4.99 per pound for organic Black Mission Figs. This may seem pricey but I usually buy a pound or less. They are so sweet and decadent that I’m fully satisfied with a few figs at a time.
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I took the opportunity to use up some leftover caramelized onions and a tiny corner of goat cheese that I needed to use up for this flatbread. Caramelized onions are one of my favorite things to eat but making them is certainly a test of my patience. It’s not horrible… you just need some onions, olive oil, and patience. I’ve seen recipes that add sugar – that’s cheating. There’s no need. The onions become incredibly sweet when the process is over. Try it my way first.
I wrote up a recipe for this fig flatbread but I honestly threw it together on a whim. I made it again the next day with the second naan in the packet… because I ate the whole thing on the first day. Freestyle the ingredients to make it work for you. But don’t skimp on the figs. Whether broiled or baked, the fresh figs start to break down into a sweet, jammy deliciousness that’s perfect over the tangy goat cheese.
Go ahead and PIN this fig flatbread recipe for later.
Fig, Goat Cheese and Arugula Flatbread
Ingredients
- 1 small flatbread (I used a whole grain naan)
- 1 tablespoon extra virgin olive oil
- 1 ounce goat cheese , softened
- 1/4 cup caramelized onions
- 3-5 fresh figs , sliced
- 2 cups arugula
- 1 teaspoon balsamic reduction (I used a store bought version)
- salt and pepper to taste
Instructions
- Preheat the oven to 400F.
- Brush the flatbread with 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.
- Remove from the oven. Top with arugula, salt, pepper and a drizzle of balsamic reduction.
Notes
Nutrition
Sandra