Great food and wine sustain us best when prepared with love and shared with friends and family. Our favorite fig and goat cheese flatbread features sweet figs, prosciutto, caramelized onions, creamy goat cheese, and fresh arugula for a sweet and savory meal to transition from summer to fall. Pair with our vibrant and expressive Heirloom Pinot Noir and enjoy outdoors, as early autumn can bring some of the warmest, most gorgeous days of the year.
Ingredients:
- 3-5 fresh figs
- Flatbread- regular, grain-free, or whole grain
- 2 cups fresh arugula
- 2 ounces goat cheese
- 6 ounces thinly sliced prosciutto
- ¼ cup caramelized onions
- 2 tablespoons extra virgin olive oil, divided
- Salt and pepper to taste
- 1 teaspoon balsamic reduction (optional)
Directions:
- Preheat the oven to 400F. Brush the flatbread with half of the olive oil. Add goat cheese and spread evenly. Add the onions and figs on top.
- Bake for 10-12 minutes or until the goat cheese melts and the edges of the flatbread brown.
- During the last 2 minutes, toss the arugula with the remaining half of olive oil and salt and pepper to taste in a small bowl until the arugula is lightly dressed.
- Remove from the oven and immediately drape the prosciutto slices over the hot flatbread. Sprinkle generously with the dressed arugula. Optional, drizzle balsamic reduction. Cut into wedges or squares and serve.
Pair With Heirloom Pinot Noir
96 Points: “This is such a gorgeous pinot with old-vine character, because of the heirloom vines. Dried strawberries, flowers and hints of spice. Olives, too. Medium to full body with a dusty texture and very pretty berry and cherry character. Real Carneros pinot!"
- JamesSuckling.com
