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Perfect Fresh Fig and Gorgonzola Flatbread with Prosciutto and Hot Honey

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A quick and elegant flatbread combining sweet fresh figs, tangy Gorgonzola, salty prosciutto, and a drizzle of spicy hot honey, perfect for entertaining or a flavorful weeknight treat.

Ingredients

Scale
  • Store-bought flatbread or naan (8-10 inches diameter)
  • 1 tablespoon extra virgin olive oil, for brushing
  • 4 oz (115 g) Gorgonzola cheese, crumbled (Dolcelatte recommended for milder taste)
  • 2 tablespoons ricotta cheese (optional)
  • 6–8 medium fresh figs, thinly sliced
  • 4–6 thin slices prosciutto, torn into pieces
  • 1–2 tablespoons hot honey (chili-infused honey) for drizzling
  • Fresh thyme leaves or arugula for garnish (optional)
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat the oven to 425°F (220°C). If using a pizza stone, place it in the oven to heat for about 30 minutes.
  2. Place the flatbread on a baking sheet lined with parchment paper. Lightly brush the surface with olive oil.
  3. If using ricotta, combine crumbled Gorgonzola and ricotta in a small bowl; otherwise, use just Gorgonzola.
  4. Spread the cheese mixture evenly over the flatbread, leaving a ½ inch border around the edges.
  5. Arrange thinly sliced figs evenly on top of the cheese layer, slightly overlapping but not piled thick.
  6. Bake the flatbread on the pizza stone or baking sheet for 10-12 minutes until edges are golden and cheese is bubbling.
  7. Remove from oven and immediately scatter torn prosciutto pieces on top to warm slightly.
  8. Drizzle 1-2 tablespoons of hot honey evenly over the flatbread.
  9. Garnish with fresh thyme leaves or arugula and freshly ground black pepper to taste.
  10. Slice into wedges and serve warm.

Notes

If figs seem dry, toss them in a teaspoon of lemon juice before slicing to brighten flavor. Do not overload toppings to avoid sogginess. Use room temperature cheese for better melting. Warm honey slightly before drizzling to preserve flavor. Watch baking time closely to prevent burning. Leftovers reheat best in toaster or conventional oven at 350°F for 5-8 minutes; avoid microwave to keep crust crisp.

Nutrition

Keywords: fig flatbread, gorgonzola flatbread, prosciutto flatbread, hot honey, easy appetizer, quick flatbread, wine and cheese night, savory flatbread

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