Embrace the culinary fusion of sweet and savory with our tantalizing Fig and Rosemary Flatbread recipe. This delectable flatbread combines the delightful flavors of ripe figs and aromatic rosemary, creating a symphony of taste that will captivate your palate. The crispy flatbread crust provides the perfect foundation for the harmonious blend of flavors, while the honey drizzle adds a touch of sweetness to balance the savory notes.
In addition to the Fig and Rosemary Flatbread, this article offers two other equally enticing recipes – the Roasted Fig and Goat Cheese Salad and the Fig and Prosciutto Crostini – each showcasing the versatility of this delightful fruit. The Roasted Fig and Goat Cheese Salad combines the earthy flavors of roasted figs with creamy goat cheese, dressed in a tangy balsamic vinaigrette, resulting in a refreshing and flavorful dish. The Fig and Prosciutto Crostini offers a delightful combination of sweet and salty, with crispy crostini topped with sweet figs, savory prosciutto, and a drizzle of balsamic glaze.
Prepare to embark on a culinary adventure as you explore these three distinct yet harmonious recipes. Discover the perfect balance of flavors and textures as you indulge in the irresistible Fig and Rosemary Flatbread, the refreshing Roasted Fig and Goat Cheese Salad, and the savory Fig and Prosciutto Crostini. Your taste buds will embark on a delightful journey, leaving you craving more.
FIG AND PROSCIUTTO FLATBREAD
Steps:
- Preheat the oven to 375 degrees F. Place the flatbread crust on a parchment-lined baking sheet.
- In a small bowl, combine the hot pepper jelly with the balsamic vinegar. Spread the jelly mixture over the flatbread, leaving a border of crust exposed. Bake until the jelly begins to bubble, 4 to 5 minutes.
- Top the flatbread with the figs. Tear the prosciutto into ribbons and place around the figs. Sprinkle with the baby arugula. Drizzle the olive oil over the flatbread and sprinkle with the flaky sea salt. Slice into triangular pieces and serve immediately.
ROSEMARY FLATBREADS
My family loves this as a pizza crust. But with a touch of olive oil and fresh herbs it makes a lovely flatbread appetizer. -Sue Brown, West Bend, Wisconsin
Provided by Taste of Home
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, dissolve yeast in 1/4 cup warm water; stir in honey. Add 1/4 cup flour; mix until almost smooth. Let stand 30 minutes or until bubbly., Place remaining flour, remaining warm water, oil, rosemary and salt in a food processor; add yeast mixture. Process until dough forms a ball. Process 1 minute more to knead dough, pulsing as needed., Transfer to a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Punch down dough. Turn onto a lightly floured surface; divide and shape dough into 6 balls. On greased baking sheets, pat each ball into a 5-in. circle. For topping, brush tops with oil; sprinkle with rosemary and salt. Bake 8-12 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled flatbreads in a freezer container. To use, thaw at room temperature or microwave each flatbread on high until heated through, 10-15 seconds.
Nutrition Facts : Calories 197 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 322mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
FIG-AND-PROSCIUTTO FLATBREADS
This is a staple at Todd English's Olives restaurants:) His much-lauded house-made flatbread topped with sticky-sweet fig jam, punget Gorgonzola cheese and salty prosciutto was in Food & Wine Magazine, Published July, 2008 from: 50 Hall of Fame Best New Chefs - Entrepreneurs. Here we made it {the easy way} with (store-bought) pizza dough. Serve with Light, cherry inflected Chianti Classico: 2006 Coltibuono, RS Cooling times not included.
Provided by Manami
Categories < 4 Hours
Time 1h15m
Yield 2 Pizzas
Number Of Ingredients 12
Steps:
- Place a pizza stone in the bottom of the oven and preheat the oven to 500ºF. (The pizza stone is ideal but not necessary - just make sure the oven is hot enough to cook the pizza's).
- Allow at least 45 minutes for the pizza stone to heat thoroughly.
- Meanwhile, on a lightly floured surface, roll out one piece of the pizza dough to a 13-inch round.
- Dust a pizza peel with flour and slide the dough onto it.
- Drizzle with about 2 tablespoons of the olive oil and sprinkle with half of the garlic and rosemary.
- Season with salt and pepper & pinch of crushed red pepper flakes (if using).
- Dollop 1/4 cup of the fig jam (it is difficuclt to spread) all over the crust, being sure to leave a 1-inch border of dough all around.
- Scatter half of the cheese and prosciutto over the dough.
- Slide the flatbread onto the stone and bake for about 15 minutes, until puffed and golden.
- Transfer the flatbread to a cutting board and let cool for 10 minutes before slicing.
- Repeat with the remaining ingredients to make the second flatbread.
- Garnish with the sliced scallion and serve.
Nutrition Facts : Calories 666.3, Fat 43.4, SaturatedFat 14.3, Cholesterol 42.5, Sodium 818.6, Carbohydrate 57.5, Fiber 1.2, Sugar 39.3, Protein 12.7
FIG AND ROSEMARY FLATBREAD
from one of my favorites
Provided by Wallace Hale
Categories Flatbreads
Time 35m
Number Of Ingredients 6
Steps:
- 1. preheat oven to450degrees f, press the dough into a lrg rectangle on a work surface with your hands. lift the dough an hold it by the top edge, allowing the weight of the dough to begin stretching it. run your hands around the square as if you are turning a steering wheel, letting the dough waight stretch itself. continue stretching the dough in the air or by pressing on the work surface until it is very thin, transfer to a rimless baking sheet or the inverted side of a rimmed sheet pan an continue pressing an stretching until the dough is roughly a 9 times 15-inch rectangle, about1/8-inch thick. the dough may stick to the sheet pan, but it will help the flatbread keep its shape while it bakes.
- 2. brush the surface of the dough with 2 to3 tablespoons garlic olive oil an prick it all over with a fork. in a small bowl, mix the ricotta, chopped rosemary, an 1/2 teaspoon garlic olive oil until combined; season with salt an pepper an mix well.with a small spatulaor spoon, spread a thin, even layer of the ricotta cheese over the surface of the dough, leaving a 1/4-inch border. scatter the quartered figs evenly on the surface, transfer the flatbread to the oven an bake until edges are golden brown an dough is crisp, 15 to 18 min.
- 3. remove from the oven an carefully run a thin icing spatula under the flatbread to release it from the pan if stuck. transfer to a cutting board cut into squares or rectangles. drizzle with a little garlic oive oil, an sprincle more rosemary on top. serve
FIG TART WITH CARAMELIZED ONIONS, ROSEMARY AND STILTON
I used packaged puff pastry here because I thought the dense, almost candied figs would work well with an airy, flaky crust - one that I didn't have to make. The cheese and rosemary helps balance the intensity of the figs, while a drizzling of honey at the end brings out the sweetness of onions and figs.
Provided by Melissa Clark
Categories pies and tarts, appetizer
Time 1h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a large skillet over low heat, melt butter with oil. Add onions, rosemary and sugar. Cook, tossing occasionally, until onions are limp and golden brown, 30 to 40 minutes. Stir in the vinegar, scraping any browned bits from bottom of pan.
- In a small bowl, whisk together the milk and egg until smooth. Stir in the onions. Preheat oven to 400 degrees. Line an 11 by 17-inch baking sheet with parchment paper. On a lightly floured surface, roll out pastry to a 9 by 12-inch rectangle. Transfer to baking sheet.
- Use a fork to spread onion mixture evenly over pastry (let excess egg mixture drip back into bowl), leaving a 1-inch border. Arrange figs, cut-side up, in even rows on onion mixture. Scatter cheese and pine nuts over figs. Use a pastry brush to dab edges of tart with egg mixture. Gently fold over edges of tart to form a lip and brush with more egg mixture.
- Bake until pastry is puffed and golden, 25 to 30 minutes. Serve, sprinkled with rosemary needles and drizzled with honey, if desired, warm or at room temperature.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 18 grams, Carbohydrate 35 grams, Fat 28 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 253 milligrams, Sugar 11 grams, TransFat 0 grams
Tips for Making Fig and Rosemary Flatbread
- Use fresh, ripe figs for the best flavor. If fresh figs are not available, you can use dried figs, but be sure to soak them in warm water for at least 30 minutes before using.
- Use a good quality olive oil. The olive oil will help to bring out the flavors of the figs and rosemary.
- Don't overcrowd the flatbread. If you put too many toppings on the flatbread, it will be difficult to cook evenly.
- Bake the flatbread at a high temperature. This will help to create a crispy crust.
- Serve the flatbread warm or at room temperature. Flatbread is best when it is fresh, so it is best to serve it as soon as it is done cooking.
Conclusion
Fig and rosemary flatbread is a delicious and easy-to-make appetizer or snack. It is perfect for parties or potlucks, and it can also be enjoyed as a light meal. The combination of sweet figs, savory rosemary, and salty cheese is sure to please everyone. So next time you are looking for a unique and flavorful flatbread recipe, be sure to try this one.
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