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Author Notes: I love the combination of figs, prosciutto and manchego cheese. Usually, I enjoy it over toast but thought that the combinations would work really well on a flatbread. I was hesitant to combine roasted figs with fig jam, thinking it would be overkill of figs, but I think the sweetness of the jam, the saltiness of the prosciutto, and the mildness of the cheese work in great harmony! —Rohit Mitter
Serves 3 (2 1/2 slices each)
- 1/4 cup white wheat flour
- 3/4 cup white all purpose flour, plus more for dusting
- 1/4 cup warm water
- salt and pepper
- splashes extra virgin olive oil
- sprigs fresh thyme
- 3 rashers bacon
- 1 packet fresh figs (~12 pieces, 6 cut in half and 6 sliced)
- 3 teaspoons sugar
- 1/4 lemon, plus rind (sliced thin)
- sliced manchego cheese
- sliced prosciutto di parma
- handfuls arugula
- drizzle truffled balsamic vinegar (or regular balsamic)
- To make the dough, combine the dry ingredients - both flours and salt - in deep bowl. Slowly pour in the warm water plus a splash of extra virgin olive oil and combine (using your hands to mix is the best way). If the dough becomes sticky, you can always add more white flour.
- Once the dough has formed, sprinkle some white flour on a clean work surface and knead the dough. Although this recipe doesn't use yeast, I still like to knead; I think this results in a smoother texture. After a few minutes of kneading, pour some olive oil in previously used bowl and add dough, ensuring that dough is completely covered in oil. Let rest for few minutes.
- Knead dough for a second time and add a spring (or two) of fresh thyme. Add flour as needed. Let rest in bowl until ready to roll out.
- While dough is resting, let bacon cook in non-stick pot. Remove bacon when cooked, but not fully crisp. Leave some bacon fat in pot and add approximately six figs, cut in half. Reserve leftover bacon fat.
- While figs are browning, add salt, lemon, lemon rind, sugar, and approximately 1/4 cup water. Cover and let simmer for 35-40 minutes. The key here is to have a final product that resembles a jam. During the simmering process, you can smash the figs to help incorporate them. Towards the end of the 40 minutes, you can increase the heat to high and let some liquid evaporate, thereby conecentrating the flavors and thickening the sauce.
- Roll out prepared dough. There is no perfect size, or shape, so be inventive! I like to add cornmeal to the bottom of the crust (makes it crispy), so do so if you wish. Spread jam on dough and top with manchego cheese. Finally, add sliced figs.
- Cook in 450 degree oven (or a grill, if you have one) for approximately 10 minutes. Reduce heat to 425 degrees for final 5 minutes. Keep in mind that cooking temperatures will vary depending on oven specifications. To finish flatbread, top with sliced prosciutto and arugula (season arugula with salt and pepper). Drizzle balsamic vinegar over arugula.
- You're done...enjoy!
- This recipe was entered in the contest for Your Best Fig Recipe
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.