Figgy Flatbread

by Gina Solon


  • naan or store bought pre-baked flatbread
  • 2-3 heaping Tbsp. fig spread
  • 1 medium onion, caramelized
  • 1/3 cup gorgonzola, crumbled
  • 3-4 slices prosciutto, sliced
  • 1 tsp. fresh oregano, chopped
  • 1 tsp. fresh thyme, chopped
  • 1 tsp. fresh rosemary, chopped
Figgy Flatbread

Christine Sargologos

Preheat the oven to 415 ̊F. Lay the flatbread on a cookie sheet and spread the fig spread with the back of the spoon. Next add the onions, then prosciutto, and then cheese, finishing with the herbs.

Bake for about 10-12 minutes or until cheese is bubbly and golden.

Yield: 2 servings.