Impress your friends with this one. With a handful of ingredients that you may have hangin’ out in your fridge and pantry.
There’s a wonderful brand of naan – Stonefire – that is available in most markets. That’s what I have used here. You could even use your favorite pita bread. Of course, you’ll want to use a good quality fig jam since it has a starring role in this recipe.
I wish I could take credit for the jam that is pictured here. It’s the real deal …full of chunky fruit and flavor. My friend, Benita, was so generous in sharing this jar of goodness with me. Not only was it handmade in her kitchen but the figs she used were from her backyard fig tree!
The prep on this one couldn’t be easier. Keep in mind that the white rind on the brie cheese is totally edible. And once it hangs out in the oven, you won’t even realize it’s there.
Start off by brushing the surface of the naan with the mixture of olive oil and minced garlic. You will then add a layer of fig jam followed by the brie and prosciutto. Pretty easy, right?
If you like your crust on the crispy side, bake the prepared flatbread directly on a preheated pizza stone or steel. Alternatively, this can be finished on a baking sheet with good results.
As soon as this amazing goodness is taken from the oven, transfer the flatbread to your serving dish or tray. Slice each one into wedges and top off with a generous sprinkling of fresh baby arugula.
fig & prosciutto naan flatbread
The winning combination of melted brie, warm fig jam & crispy prosciutto all served up as crispy flatbread.
- 2 (4.4 ounce) naan (1 package)
- 2 teaspoons extra virgin olive oil
- 1 garlic clove, minced
- 1/3 cup fig jam
- 4 ounces brie cheese, thinly sliced
- 2 ounces prosciutto, chopped
- 1/2 cup fresh baby arugula
Preheat oven (along with pizza stone, if using) to 350°F.
Combine the olive oil and minced garlic. Brush each piece of naan with the mixture.
Spread the fig jam evenly over the surface of each naan. Top off with the sliced brie and chopped prosciutto.
Bake for 15 minutes until the cheese has melted and the prosciutto is crispy. Remove from the oven and cut each flatbread into wedges.
Top of with a sprinkling of fresh baby arugula. Serve immediately.