Fig Prosciutto Balsamic Flatbread
Fig season is seriously my favorite and this is one of my top recipes to make with them! I love the combination of sweet notes from the figs and balsamic glaze with the savory notes from the prosciutto and ricotta. This fig prosciutto balsamic flatbread is dairy, grain, gluten, and refined sugar free as well so it caters to many dietary needs!
What you will need
Flat Bread Mix – My favorite brand to use is the Simple Mills one. It’s gluten free, grain free, and lower in carbs. To make this mix you will also need apple cider vinegar, olive oil, filtered water, and eggs or egg substitute.
Arugula – This green adds a slight peppery flavor and pairs well with the flavors in this flatbread.
Fresh Figs – Figs are one of my favorites and they taste so good in a balsamic salad or on a flatbread with a balsamic glaze! Figs are a great source of fiber, and minerals like potassium and calcium.
Ricotta – We will mix some dairy free ricotta with honey to make a delicious sweet and tangy spread for the flatbread.
Honey – Honey is rich in nutrients and antimicrobial properties and also has a delicious flavor that pairs well in sweet-savory dishes.
Prosciutto – This adds some protein and flavor diversity to the flatbread. If you want to make this flatbread vegan that you can omit.
Balsamic Glaze – You can use either store bought or make your own balsamic reduction for this recipe.
Can I make my own Balsamic Reduction?
Yes you absolutely can make your own balsamic reduction for a glaze! All you need to do is add about 1 cup balsamic vinegar to a small sauce pan on the store. Turn heat to medium and bring the vinegar to a boil. Turn the heat to low and let simmer for 20 mins or until it has reduced to half it’s original amount.
How to make the fig prosciutto balsamic flatbread
- First, preheat your oven to 350 degrees.
- Then, in a bowl, whisk together the eggs or egg replacer, water, olive oil, and ACV and then incorporate the bread mix.
- Roll out flatbread dough on a piece of parchment paper into 1 large or 2 small rounded 1/4 inch thick pieces(To keep the dough from sticking while you roll, add some oil on top.)
- Carefully transfer dough onto a pizza stone or baking sheet and bake for 20 mins. When the flatbread is done, let it cool for a few minutes.
- Next, in a bowl mix together the ricotta and honey then spread the ricotta mixture on the flatbreads.
- Top with the flat breads with the arugula, prosciutto, fig slices, and a balsamic glaze drizzle.
- Cut into slices and enjoy!
Other recipes you will enjoy
Peach Whipped Honey Ricotta Flatbread
Pumpkin Fig Chia Pudding Parfait
Fig Prosciutto Balsamic Flatbread
Ingredients
- 1 grain free artisan bread mix
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil plus more for brushing
- 3 tbsp filtered water
- 2 eggs or flax eggs*
- 1 cup arugula
- 4-5 fresh figs sliced
- 2/3 cup dairy free ricotta
- 2 tbsp honey
- 3-4 pieces of prosciutto cut into smaller pieces
- Balsamic glaze
Instructions
- Preheat your oven to 350 degrees.
- In a bowl, whisk together the eggs or egg replacer, water, olive oil, and ACV. Then incorporate the bread mix.
- Roll out flatbread dough on a piece of parchment paper into 1 large or 2 small rounded 1/4 inch thick pieces(To keep the dough from sticking while you roll, add some oil on top.)
- Carefully transfer dough onto a pizza stone or baking sheet and bake for 20 mins. When the flatbread is done, let it cool for a few mins
- In a bowl mix together the ricotta and honey then spread the ricotta mixture on the flatbreads.
- Top with the flat breads with the arugula, prosciutto, fig slices, and a balsamic glaze drizzle.
- Cut into slices and enjoy!
Notes
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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