Fig, Blue Cheese, and Arugula Flatbread

Looking for an inspired fall appetizer or light dinner? This fig, blue cheese, and arugula flatbread hits the sweet, savory, salty trifecta and is ridiculously easy to make. Creamy blue cheese, fresh juicy figs, and peppery arugula are nestled on a round of naan and drizzled with honey balsamic vinaigrette.

Fig season is fast and furious. Because those beauties only grace the produce shelves for a hot second, I obsess over ways to incorporate figs into every course. Figs on oatmeal or yogurt for breakfast, cooked into a jam and slathered on a sandwich for lunch, simmered with wine and chicken for dinner, or sautéed in butter and topped with a scoop of vanilla ice cream for dessert.

But my FAVORITE way to enjoys figs in their woefully short season is to marry them with bread and cheese. And sure, that works (really well) on a cheese board, but today we’re going the extra step to elevate that into a tasty flatbread perfect for a late summer/early fall starter or light dinner.

Let’s make fig, blue cheese, and arugula flatbread!

1. Gather your ingredients: naan, fresh figs, fresh chives, blue cheese, baby arugula.
2. Layer the flatbread with blue cheese, slices of fresh figs, and sprinkle with chives. Bake at 425 degrees for 10-12 mins. While the flatbread bakes, whisk together the vinaigrette and toss the arugula with a olive oil.
3. Remove the flatbread from the oven. The edges should be golden brown and the cheese melty.
4. Top the flatbread with the arugula and drizzle with vinaigrette.

Tips for success

Flatbread is super versatile and forgiving. Go ahead and make swaps and adjustments based on your preferences.

• I recommend using naan as the base for your flatbread because I love the size, shape and texture of the bread.
• You can always make your own flatbread, but using pre-made naan means you can have this dish on the table in 20 mins!
• I love the pungency of blue cheese paired with the sweetness of figs in this dish, but if you’re not a fan of blue cheese, swap it out for your favorite. Creamy, crumbled goat cheese makes a tasty substitution.
• Can’t find fresh figs? You can substitute dried figs but I recommend giving them a rough chop before topping the flatbread as they are chewier than fresh.
• Fig spread or jam can work in place of fresh figs too. Spread the jam on the flatbread, then top with the blue cheese and chives before baking.

More ways to get your fig fix…

• Olive Oil Cake with Mascarpone Frosting & Fresh Figs
• Fig Spread
• Caramelized Onion, Prosciutto and Fig Quesadilla

5 from 1 vote

Print

Fig, Blue Cheese, and Arugula Flatbread

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Looking for an inspired fall appetizer or light dinner? This fig, blue cheese, and arugula flatbread hits the sweet, savory, salty trifecta and is ridiculously easy to make. Creamy blue cheese, fresh juicy figs, and peppery arugula are nestled on a round of naan and drizzled with honey balsamic vinaigrette. 

Course: Appetizer

Cuisine: American

Keyword: fig flatbread, flatbread pizza

Servings: 4 Servings

Calories: 412 kcal

Author: Cathy Roma | whatshouldimakefor.com

Ingredients

• 2 rounds of flatbread (I use naan)
• 4 oz blue cheese, crumbled
• 6 oz fresh figs, cut into 1/4 inch slices (about 6 figs)
• 1 Tbsp chives, minced
• kosher salt and pepper
• 1 oz baby arugula (about 2 handfuls)
• 1 tsp extra virgin olive oil

Balsamic Honey Vinaigrette

• 1 Tbsp balsamic vinegar
• 1 Tbsp honey
• kosher salt and pepper
• 2 Tbsp extra virgin olive oil

Instructions

1. Preheat the oven to 425 degrees and line a sheet tray with parchment paper.

2. Place the rounds of flatbread on the prepared sheet and divide the blue cheese evenly. Sprinkle the flatbread with the cheese.

3. Scatter the fig slices and chives over the flatbreads, dividing between the two. Season lightly with salt and pepper.

4. Bake until the flatbread is golden and toasted around the edges and the cheese is melty, about 10-12 mins. While the flatbread bakes, drizzle the arugula with olive oil and season lightly with salt and pepper. Toss and reserve.

Balsamic Honey Vinaigrette

1. Whisk the vinegar, honey, salt, and pepper together. Slowly drizzle in the olive oil while whisking. Whisk until emulsified. 

2. When the flatbread is done baking, scatter with the baby arugula and drizzle with dressing. Slice and serve.

Recipe Notes

Flatbread is super versatile and forgiving. Go ahead and make swaps and adjustments based on your preferences.

• I recommend using naan as the base for your flatbread because I love the size, shape and texture of the bread.
• You can always make your own flatbread, but using pre-made naan means you can have this dish on the table in 20 mins!
• I love the pungency of blue cheese paired with the sweetness of figs in this dish, but if you're not a fan of blue cheese, swap it out for your favorite. Creamy, crumbled goat cheese makes a tasty substitution.
• Can't find fresh figs? You can substitute dried figs but I recommend giving them a rough chop before topping the flatbread as they are chewier than fresh.
• Fig spread or jam can work in place of fresh figs too. Spread the jam on the flatbread, then top with the blue cheese and chives before baking.

Nutrition Facts

Fig, Blue Cheese, and Arugula Flatbread

Amount Per Serving

Calories 412 Calories from Fat 189

% Daily Value*

Total Fat 21g 32%

Saturated Fat 7g 35%

Cholesterol 26mg 9%

Sodium 822mg 34%

Potassium 197mg 6%

Total Carbohydrates 43g 14%

Dietary Fiber 2g 8%

Sugars 14g

Protein 11g 22%

Vitamin A 9.5%

Vitamin C 2.8%

Calcium 21.5%

Iron 1.9%

* Percent Daily Values are based on a 2000 calorie diet.