Fig, Balsamic & Goat Cheese Flatbread
From The Kitchen · Flatbreads · sweet-savory
Goat cheese or ricotta, fresh figs (or a little fig spread), a drizzle of balsamic, walnuts and arugula. A board on bread.
The method
Start with a good sourdough or whole-grain flatbread, naan, pita or lavash (or a chickpea socca for gluten-free). Crisp it first in a hot 425°F oven or a dry skillet for a few minutes so it stays sturdy. Spread a thin base, add your toppings (don’t overload, or it goes soggy), and bake 8–12 minutes until the edges crisp. Finish anything fresh — arugula, herbs, lemon, a drizzle of good olive oil — after it comes out.
Gina’s tip
The only way to go wrong is a soggy flatbread — crisp the base first, keep the toppings light, and add anything raw or delicate after baking. A whole one is dinner; cut into little pieces, it’s a beautiful addition to any board.
Fast, green, and endlessly yours. Enjoy!
— Gina