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Best Savory Fig and Prosciutto Flatbread Recipe

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This savory fig and prosciutto flatbread with whipped ricotta is quick, easy, and perfect for entertaining. The creamy ricotta, sweet figs, and salty prosciutto come together on a crispy flatbread for an unforgettable bite.

Ingredients

Scale
  • 1 cup whole milk ricotta cheese
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • Zest of 1 lemon (optional)
  • 1 large pre-made flatbread or naan (10–12 inches)
  • 6–8 fresh figs, stemmed and quartered
  • 4–6 slices prosciutto (about 3 ounces)
  • 1/2 cup fresh arugula (optional)
  • Balsamic glaze (store-bought or homemade)
  • Flaky sea salt (like Maldon) for finishing
  • Fresh thyme leaves (for garnish, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). If you have a baking stone, place it in the oven now. Otherwise, place your baking sheet in the oven to preheat.
  2. Make the whipped ricotta: In a food processor, combine the ricotta, olive oil, honey, salt, pepper, and lemon zest if using. Process for about 30-45 seconds, scraping down the sides once, until smooth and airy. Set aside.
  3. Prep your figs: Wash and dry the figs gently. Trim off the hard stem end, then quarter each fig lengthwise.
  4. Assemble the flatbread: Place your flatbread or naan on a piece of parchment paper. Spread the whipped ricotta evenly over the surface, leaving about a 1/2-inch border around the edges.
  5. Arrange the figs: Nestle the fig quarters into the ricotta, cut-side up if possible. Spread them evenly.
  6. Drizzle with olive oil: Give the whole thing a light drizzle of extra virgin olive oil and a sprinkle of flaky sea salt.
  7. Bake: Carefully transfer the parchment paper with the flatbread onto your preheated baking sheet or stone. Bake for 12-15 minutes, until the edges are golden brown and crispy, the ricotta is warmed through, and the figs have softened and started to caramelize.
  8. Add the prosciutto: Remove the flatbread from the oven and let it cool for about 2 minutes. Then, drape the prosciutto slices over the top, tearing them into smaller pieces if desired.
  9. Finish and serve: If using arugula, scatter it over the top. Drizzle generously with balsamic glaze, then sprinkle with fresh thyme leaves and another pinch of flaky sea salt. Cut into squares or wedges and serve immediately.

Notes

For best results, preheat your baking sheet to ensure a crispy bottom. Use room temperature ricotta for smoother whipping. Add prosciutto after baking to keep it silky. If figs are very ripe, reduce baking time by a couple of minutes.

Nutrition

Keywords: fig and prosciutto flatbread, whipped ricotta flatbread, savory fig flatbread, easy flatbread recipe, fig prosciutto appetizer

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