Fig and Prosciutto Flatbread is a study in restraint. The goal is not to melt everything into one flavor, but to let each ingredient stay distinct while still working together. The flatbread should be crisp, the figs soft and jammy, and the prosciutto just warmed — never cooked until dry.

This dish works beautifully as an appetizer, light meal, or shareable plate. Timing is the key. Most of the ingredients go on after baking, not before, preserving contrast and texture.

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Ingredients (Serves 2–3)

• 1 flatbread or naan

• 4–5 ripe figs, sliced

• 80 g prosciutto, torn

• 100 g fresh mozzarella or ricotta

• 1 tablespoon olive oil

• Fresh thyme or arugula (optional)

• Freshly ground black pepper

• Optional: honey drizzle or balsamic glaze

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Step-by-Step Instructions (Detailed & Refined)

1. Preheat and Prepare

Preheat the oven to 220°C (425°F).

Place the flatbread on a baking tray and lightly brush with olive oil.

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2. Add the Base

Spread mozzarella or ricotta evenly over the flatbread, leaving a small border.

Season lightly with black pepper.

Tip:
Go light on cheese — it’s a base, not the focus.

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3. Bake the Flatbread

Bake for 8–10 minutes, until the base is crisp and the cheese is just set.

Remove from the oven.

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4. Add the Toppings

Arrange fig slices and torn prosciutto over the warm flatbread.

The residual heat is enough to soften them without overcooking.

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5. Finish and Serve

Drizzle lightly with honey or balsamic if using.
Finish with thyme or arugula.

Slice and serve immediately.

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Professional Tips for Best Results

• Use ripe but firm figs

• Add prosciutto after baking, never before

• Keep toppings minimal for clean flavor

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Common Mistakes to Avoid

• Overloading with cheese

• Baking prosciutto too long

• Using underripe figs

• Adding sweet elements too heavily

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Serving Suggestions

Serve warm with a simple salad or sparkling water.
Also works beautifully as part of a wine-and-snacks spread.