Fig and Prosciutto Flatbread

This fig and prosciutto flatbread takes the classic pairing of sweet fig jam, salty prosciutto, and tangy goat cheese and delivers it atop crisp baked bread. An easy and elegant appetizer, lunch, or simple supper that’s even more satisfying with a glass of wine.

A fig and prosciutto flatbread on a sheet of parchment with a chunk torn out of it.

You’ll want to stash a slice of this fig and prosciutto flatbread aside before guests arrive because this appetizer (or, even better, lunch with a glass of wine) takes the traditional duo of sweet figs and salty cured meat to lofty and laudable levels. We’re a little sheepish to refer to it as a recipe as it’s just something you toss together at the last moment without care as to exact measurements. Yet what results it always incredibly inspired.–Angie Zoobkoff

Fig and Prosciutto Flatbread

  • Quick Glance
  • Quick Glance
  • 10 M
  • 15 M
  • Serves 8 to 12
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Place a rimmed baking sheet or pizza stone in the oven and preheat to 475°F (246°C). Ideally you’ll let it preheat for at least 20 minutes but less time will do.

Spread half the fig jam or scatter half the sliced figs onto each flatbread, leaving a 1/2-inch (12-mm) border. Top with the goat cheese and prosciutto. Sprinkle with pepper.

Turn the oven broiler to high.

Slide the flatbreads onto the baking sheet or pizza stone and broil until slightly charred, 4 to 5 minutes. Sprinkle with rosemary leaves, if using, slice, and serve.

Print RecipeBuy the The Hungry Fan’s Game Day Cookbook cookbook

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Recipe Testers' Reviews

This is a quick recipe to throw together and it's delicious! I made this with store-bought flatbread. I couldn't find 12-inch ones, so I bought smaller ones instead and divided the ingredients between 4 flatbreads rather than 2 flatbreads.

I found the store-bought flatbread a bit too soft for my liking. I decided to divide the flatbreads and did up 2 as per the recipe and the other 2 with a couple of tweaks.

It’s delicious but found that I would have wanted a bit more jam.

I can't afford to vacation in Italy this year (or any other year, for that matter), but speak to me of figs, prosciutto, and goat cheese and my fantasy life in Italy kicks in.

This turned out to be a remarkably easy recipe. Just 5 minutes of prep and 5 minutes under the broiler and the result was a tasty, attractive appetizer. The sweetness of the fig jam served as a foil for the saltiness of the prosciutto and the creaminess of the goat cheese tied it all together.

As an individual pizza served on the back deck with a bottle of wine while overlooking the wild grapes in my yard and dreaming of a vineyard in Tuscany, it served two. Fantasies are meant to be shared.

In the interest of complete disclosure, the fig jam was from England, the goat cheese was from the US and the flatbread contained Greek yogurt. The prosciutto, however, was imported from Italy.

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