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Figgy Pear Flatbread

Gangelhoff's Fig and Pear Flatbread
Gangelhoff's Fig and Pear FlatbreadNathan Congleton / TODAY


  • 4 thin slices prosciutto
  • 1 store-bought flatbread, such as lavash bread
  • 2 tablespoon olive oil
  • 3/4 cup balsamic vinegar
  • 1/2 tablespoon honey
  • 3 tablespoons fig butter, preferably Trader Joe's
  • 4 ounces Gorgonzola cheese, crumbled
  • 2 green onions, thinly sliced
  • 6 ripe figs, chopped
  • 1 ripe pear, cored and thinly sliced
  • 3 ounces Parmesan cheese, shaved
  • 2 cups arugula

Chef notes

This fig and pear flatbread is my favorite appetizer to make when the girls in my family all get together. Just pop it in the oven or on the grill and in minutes you have a delicious appetizer.

Swap option: Use store-bought balsamic reduction instead of making it from scratch.



Preheat oven to 400°F. Line two baking sheets with parchment paper.


Lay the slices of prosciutto on one of the prepared baking sheets and place in the oven. Cook until the prosciutto is browned and crispy, about 5 minutes. Let cool , then crumble. Set aside.


Brush both sides of the flatbread with olive oil and place on the second baking sheet. Bake for 4-5 minutes, turning once half way through cooking. Remove from oven and set aside.


In a small saucepan, bring the balsamic vinegar to a boil, then reduce to a simmer. Cook until it is reduced to approximately 1/4 cup. Stir in the honey and bring back to a boil. Cook for 1-2 minutes. Remove from heat and set aside to cool.


Spread the fig butter onto the flatbread. Then layer with the Gorgonzola, green onions, figs, crumbled prosciutto and pear slices.


Return the flatbread to the oven and bake, on lower rack, for approximately 5-7 minutes until the flatbread is crispy and lightly browned.


Remove from the oven and top with the arugula and shaved Parmesan cheese. Drizzle with the balsamic and honey reduction, cut into squares and serve.