Total 15 minutes
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Fig and prosciutto flatbread brings sweet and salty flavors of a gourmet pizza without the fuss. It makes an easy appetizer or light meal.
Try my Cheesy Pull Apart Bread or Peach Burrata Salad next!
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Why You’ll Love This Recipe
- Great way to enjoy fresh figs during fig season.
- No pizza dough needed. Use any pre-cooked flatbread—it's fast and easy.
- It's the perfect appetizer or snack for casual and formal gatherings.
- Easy to customize with other cured meats and cheeses.
- Minimal prep and bakes in just 10 minutes.
What You’ll Need
- Flatbread – Use garlic naan, lavash, or pre-cooked pizza crust.
- Fig jam or spread – Use my easy spicy fig jam recipe or any fruit preserves you love.
- Fresh figs – Quartered and scattered on top for juicy bites in every slice.
- Goat cheese – Or swap in soft cheeses like brie or crumbled feta.
- Fresh arugula – Adds a peppery bite that contrasts well with the sweet and savory flavors.
- Prosciutto di Parma – Or domestic prosciutto. Either way, the thinner, the better! Salty cured prosciutto adds a salty, savory, lovable richness.
- Parmesan cheese – Shaved, grated, or shredded—whatever you have on hand.
- Walnuts – Chopped for crunch and a nutty contrast to the sweet figs.
- Balsamic glaze – Drizzled before or after baking to tie it all together.
How to Make Fig Prosciutto Flatbread
Start by preheating your oven to 375°F or your air fryer oven to 325°F. Place the flatbread on a baking sheet or air fryer tray. Spread a layer of fig jam over the surface.
Next, top the flatbread with the figs, goat cheese, arugula, torn prosciutto, and chopped walnuts.
Bake 7–10 minutes (oven) or 5–6 minutes (air fryer), until toppings are warmed and lightly browned. Drizzle with balsamic glaze, rest briefly, and slice. Serve warm or at room temp within a few hours.
Recipe tips
- Use homemade or store-bought flatbread. I use my homemade flatbread, but naan is a great shortcut. Any size works—just adjust the toppings to fit.
- Buy ripe, in-season figs. Look for figs that are soft to the touch but not mushy. They should have a deep color and slight give when gently pressed.
- Handle figs gently. Rinse under cool water, pat dry, trim the stem, and quarter. No need to peel—just slice and go.
- Swap the cheese to change the flavor. Goat cheese adds creamy tang, but crumbled feta or blue cheese can give this flatbread a new twist.
- Use good-quality prosciutto. Prosciutto di Parma has rich, salty-sweet flavor, but domestic prosciutto works well too. Tear into smaller pieces so it bakes evenly and is easy to eat.
- Make ahead to save time. Assemble the flatbread (without the glaze) a few hours in advance. Cover and refrigerate, then bake when ready. Drizzle with balsamic glaze before or after baking.
- Serve warm or at room temp. Flatbread is best fresh from the oven, but you can also serve it at room temperature—just plan to eat it within a couple of hours.
Easy appetizers for a crowd
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📖 Recipe
Fig and Prosciutto Flatbread
Fig and prosciutto flatbread brings sweet and salty flavors of a gourmet pizza without the fuss. It makes an easy appetizer or light meal.
Yield 10 pieces
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Note about scaling
When scaling (2x or 3x), the light gray ingredient amount doesn’t scale. Please adjust those accordingly.
Ingredients
- 2 (8-inch rounds) Flatbread, or Naan
- ¼ cup Fig Jam, homemade or store bought
- 8 Fresh Figs, quartered
- ⅓ cup Goat Cheese
- 2 ounces Fresh Arugula, chopped
- 6 pieces Prosciutto Di Parma, torn into pieces
- ¼ cup Parmesan Cheese, shaved, shredded, or fresh grated
- ¼ cup Walnuts, chopped
- Balsamic Glaze, as needed to drizzle
Instructions
- Preheat oven to 375°F or air fryer oven to 325°F.
- Place FLATBREAD on a baking sheet or air fryer tray.
- Spread FIG JAM evenly over the surface.
- Top with FIGS, GOAT CHEESE, ARUGULA, PROSCIUTTO, and WALNUTS. Drizzle with BALSAMIC GLAZE.Tip: You can drizzle the glaze before or after baking—the flavor works either way.
- Bake 7–10 minutes in a conventional oven or 5–6 minutes in an air fryer, until toppings are warmed and slightly browned.
- Carefully remove, let rest a few minutes, then slice and serve. You can also serve at room temperature within a few hours.
- Store leftovers in an airtight container in the fridge for up to 2 days.
Did you make this? We'd love your feedback!!Please rate and review it here or below ⤵️
Recipe Notes
Use homemade or store-bought flatbread. I use my homemade flatbread, but naan is a great shortcut. Any size works—just adjust the toppings to fit.
Buy ripe, in-season figs. Look for figs that are soft to the touch but not mushy. They should have a deep color and slight give when gently pressed.
Handle figs gently. Rinse under cool water, pat dry, trim the stem, and quarter. No need to peel—just slice and go.
Swap the cheese to change the flavor. Goat cheese adds creamy tang, but crumbled feta or blue cheese can give this flatbread a new twist.
Use good-quality prosciutto. Prosciutto di Parma has rich, salty-sweet flavor, but domestic prosciutto works well too. Tear into smaller pieces so it bakes evenly and is easy to eat.
Make ahead to save time. Assemble the flatbread (without the glaze) a few hours in advance. Cover and refrigerate, then bake when ready. Drizzle with balsamic glaze before or after baking.
Serve warm or at room temp. Flatbread is best fresh from the oven, but you can also serve it at room temperature—just plan to eat it within a couple of hours.
Equipment
- parchment paper optional
- Air fryer oven for air fryer method
- oven for baked method
Nutrition
Serving: 1piece | Calories: 99kcal | Carbohydrates: 12g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 6mg | Sodium: 77mg | Potassium: 137mg | Fiber: 2g | Sugar: 10g | Vitamin A: 290IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 1mg
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Annie says
This recipe was a huge hit with my girls group! Knocked it out of the park! This is going in my tried and true folder!
Traci says
Woohooo!! I'm so glad you went for it and super bonus that everyone loved it! Thank you so much for letting me know. Day made! Enjoy!!
Deb Amchir says
Why the Parmesan???
Traci says
Hi, Parmesan adds a delicious, salty flavor and satisfying texture to it. Let me know if you have other questions. Enjoy!
Kathleen Capriotti says
Do they need to be refrigerated after cooling and put in airtight container?
Traci says
Hello and thanks for asking. Yes they need to be refrigerated once they cool down and I just made sure the instructions reflection that. Let me know if I can help any further. Thanks and enjoy!!
Shadi Hasanzadenemati says
This was amazing and such a treat! Thank you!
The Kitchen Girl says
Yay! Glad you enjoyed ... thanks!
Katia says
Figs and prosciutto go so well together and I love that it is so easy to make! Gonna make this for dinner tomorrow
The Kitchen Girl says
Awesome! Hope you enjoy!
Shalini says
Tried this recipe and my family loved it. Thank you!
The Kitchen Girl says
Yay, I always love when the family approves...glad to hear it! Thanks so much!
Carrie Robinson says
Now these are my kind of pizza toppings! Loving the sweet & salty thing happening here. 🙂
The Kitchen Girl says
Yayyyy and me too! Glad to hear it ... thanks!
Tawnie Kroll says
We made this for appetizers the other day and it was a hit! So easy to make too. Yum!! Thank you!