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Best Easy Sweet & Salty Fig Prosciutto Flatbread with Honey Drizzle

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A quick and easy flatbread with sweet figs, salty prosciutto, creamy cheeses, and a honey drizzle. Perfect for a fancy appetizer or light dinner that comes together in under 20 minutes.

Ingredients

Scale
  • 4 pieces flatbread or naan (e.g., Stonefire brand)
  • 8–10 fresh figs (Black Mission or Brown Turkey), sliced
  • 4–6 ounces prosciutto, torn into strips
  • 1 cup shredded mozzarella cheese (fresh or low-moisture)
  • 1/2 cup crumbled goat cheese
  • 2–3 tablespoons honey
  • 1 cup fresh arugula (optional)
  • Balsamic glaze (optional), for drizzling
  • 2 tablespoons olive oil (extra virgin)
  • Salt and black pepper, to taste
  • 1 teaspoon fresh thyme or rosemary, chopped (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Allow it to fully heat for 15 minutes.
  2. Prep ingredients: Wash and dry figs, slice off stems, and cut each fig into 4-6 wedges. Tear prosciutto into rough strips. Crumble goat cheese into a small bowl. Shred mozzarella if using a block.
  3. Brush flatbread with olive oil. Place naan on a parchment-lined baking sheet and coat the top evenly with oil using a pastry brush.
  4. Pre-bake the flatbread for 3 minutes until edges start to turn golden. This prevents sogginess.
  5. Layer cheese: Sprinkle shredded mozzarella evenly over the flatbread, then dot small clumps of goat cheese on top.
  6. Add figs: Arrange fig wedges in a single layer, pressing them gently into the cheese.
  7. Bake for 8-10 minutes until cheese is melted and bubbly, edges are golden brown, and figs look soft and jammy.
  8. Add prosciutto: Remove flatbread from oven and lay torn prosciutto strips over the top. Residual heat will warm it through.
  9. Drizzle honey in a zigzag pattern over the entire flatbread.
  10. Add fresh arugula (optional): Scatter a handful over the top; the heat will slightly wilt it.
  11. Finish with a pinch of flaky sea salt, a few cracks of black pepper, and fresh herbs if using.
  12. Slice with a pizza cutter or sharp knife into squares or wedges. Serve immediately while cheese is stretchy and honey is warm.

Notes

Pre-baking the flatbread for 3 minutes is crucial to prevent sogginess. Pat figs dry if they are very juicy. Add prosciutto after baking to keep it tender rather than crispy. For best results, serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a 350°F oven for 5-7 minutes or in a dry skillet over medium heat.

Nutrition

Keywords: fig prosciutto flatbread, sweet and salty flatbread, honey drizzle flatbread, easy flatbread recipe, fig appetizer, prosciutto flatbread, naan flatbread

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