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Fig & Prosciutto Flatbread

Fig & Prosciutto Flatbread

Flatbread crust brushed with a fig beurre blanc sauce, topped with thinly sliced prosciutto, fresh figs, and shaved parmesan cheese. Finished with fresh arugula and cracked black pepper.

Made with

  • Gold Label Beurre Blanc Sauce

What You'll Need

Yield: 1 flatbread (10-inch), Portion: 2–3 servings

 
Amount Ingredients
1 each 10-inch flatbread crust
2 oz Custom Culinary® Gold Label Ready-To-Use Frozen Beurre Blanc Sauce (Formula No. 9663)
1 oz fig preserves or fig purée
2 oz thinly sliced prosciutto
2 fresh figs, thinly sliced
1 oz shaved parmesan cheese
½ cup fresh baby arugula
¼ tsp cracked black pepper

Preparation

  1. Prepare Fig Beurre Blanc Sauce: In a small bowl, combine Custom Culinary® Gold Label Ready-To-Use Frozen Beurre Blanc Sauce with fig preserves. Warm gently until it is smooth.
  2. Build Flatbread: Place flatbread crust on sheet pan. Brush it evenly with fig beurre blanc sauce.
  3. Top: Arrange prosciutto slices and fresh fig slices across flatbread. Sprinkle with shaved parmesan.
  4. Bake: Cook in a 425°F oven for 6–8 minutes, or until crust is crisp and cheese begins to melt slightly.
  5. Finish: Remove from oven. Top with fresh arugula and a sprinkle of cracked black pepper.
  6. Serve: Cut into 4–6 pieces and serve warm.