Confession: I just tried fresh figs for the first time within the last few weeks. As in, the first time ever in my 28 years on this Earth. Clearly, I had no idea what I was missing.
When I saw fresh figs during my most recent trip to Iovine Brother’s Produce in Reading Terminal Market, I had no idea what I would use them for, but I was anxious to see what all the hype was about.
The beauty of figs is that they, like many fall fruits and veggies, can play on both Team Sweet and Team Savory. So, the first thing I did with said figs was make a delish yogurt and granola bowl for breakfast. But the diehard Team Savory fan in me was determined to make something else out of these little beauties. When a friend (hi, Devon!) mentioned using figs on flatbread with prosciutto, I was like, BINGO.
And, alas, this dreamy flatbread was born.
Fig + Caramelized Onion Flatbread
- 2 whole wheat naan flatbreads
- 2 medium sweet onions, sliced thin
- 3 black mission figs, sliced thin
- 1/4 cup arugula
- 1/4 cup gorgonzola cheese crumbles
- 2 tsp ghee; we used Fourth & Heart Himalayan Pink Salt Ghee.
- 1 tsp honey
- salt and pepper, to taste
- Preheat oven to 450ºF and place flatbreads on baking sheet.
- Melt ghee in large skillet over medium-low heat. Add onions and cook on medium-low, stirring frequently, until caramelized (about 20-30 minutes).
- Divide caramelized onions equally between flatbreads and place in preheated oven for 8 minutes.
- Remove from oven and divide figs, arugula, gorgonzola and honey evenly between flatbreads. Season with salt and pepper, to taste.
Yield: 4 servings
Serving size: 1/2 flatbread
246 calories per serving • Fat: 7.5g • Carbohydrates: 35.5g • Protein: 8.8g