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.
Preheat the oven to 425 degrees and line a sheet tray with parchment paper.
Place the rounds of flatbread on the prepared sheet and divide the blue cheese evenly. Sprinkle the flatbread with the cheese.
Scatter the fig slices and chives over the flatbreads, dividing between the two. Season lightly with salt and pepper.
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.
Whisk the vinegar, honey, salt, and pepper together. Slowly drizzle in the olive oil while whisking. Whisk until emulsified.
When the flatbread is done baking, scatter with the baby arugula and drizzle with dressing. Slice and serve.
Flatbread is super versatile and forgiving. Go ahead and make swaps and adjustments based on your preferences.