Fig and Prosciutto Flatbread

Flatbread topped with figs, prosciutto, arugula, goat cheese, walnuts, and balsamic glaze, sliced on parchment paper with fresh figs and sauce on the side.

4.96 from 25 votes

Fig and prosciutto flatbread brings sweet and salty flavors of a gourmet pizza without the fuss. It makes an easy appetizer or light meal.

Prep Time5

Cook Time10

Total Time15

Course: Appetizer, Dinner Recipes, Snack

Cuisine: Italian, Mediterranean

Servings: pieces

Calories: 99kcal

Author: Traci

Equipment

chef's knife
cutting board
parchment paper optional
Air fryer oven for air fryer method
oven for baked method
oven mitts

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.

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.

Nutrition