Grilled Flatbread with Fig and Goat Cheese

Name: Grilled Flatbread with Fig and Goat Cheese
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 store-bought naan or flatbread (about 8-inch); 2 tbsp extra-virgin olive oil; 1/4 cup fig jam or fig preserves; 4 oz fresh goat cheese (chevre), crumbled; 2 yellow onion, thinly sliced; 2 tbsp unsalted butter; 2 tsp balsamic vinegar; 2 tsp fresh thyme leaves; 2 cups baby arugula; 2 tsp honey; 1/2 tsp kosher salt; 1/2 tsp black pepper, freshly ground

Crispy grilled flatbread topped with sweet fig jam, creamy goat cheese, caramelized onions, and fresh thyme - an effortlessly elegant appetizer or light snack.

40 minEasyServes 4320 cal/serving

MediterraneanAppetizerGrillVegetarianNut-FreeEgg-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

4 store-bought naan or flatbread (about 8-inch)
2 tbsp extra-virgin olive oil
1/4 cup fig jam or fig preserves
4 oz fresh goat cheese (chevre), crumbled
2 yellow onion, thinly sliced
2 tbsp unsalted butter
2 tsp balsamic vinegar
2 tsp fresh thyme leaves
2 cups baby arugula
2 tsp honey
1/2 tsp kosher salt
1/2 tsp black pepper, freshly ground

Instructions

1

Melt 2 tbsp unsalted butter in a skillet over medium-low heat. Add 2 thinly sliced yellow onion and 1/2 tsp kosher salt. Cook, stirring occasionally, for 18-20 minutes until deeply golden and caramelized. Add 2 tsp balsamic vinegar in the last 2 minutes and stir to combine. Remove from heat.
2

Preheat grill to medium heat (350-400°F) and brush grates clean.
3

Brush one side of each 4 store-bought naan or flatbread (about 8-inch) with 2 tbsp extra-virgin olive oil. Place oil-side down on the grill and cook for 1-2 minutes until lightly charred and crisp. Remove from grill, placing the grilled side up.
4

Spread 1/4 cup fig jam or fig preserves evenly over the grilled side of each flatbread. Top with caramelized onion, then scatter 4 oz crumbled fresh goat cheese (chevre) over the top. Sprinkle with 2 tsp fresh thyme leaves and 1/2 tsp freshly ground black pepper.
5

Return the flatbreads to the grill, topping-side up. Close the lid and grill for 2-3 minutes until the cheese softens and the bottom is crisp.
6

Transfer to a cutting board. Top with 2 cups baby arugula and drizzle with 2 tsp honey. Slice and serve immediately.

Questions

Can I make Grilled Flatbread with Fig and Goat Cheese dairy-free?

Not cleanly. Here the dairy (4 oz fresh goat cheese (chevre), crumbled, 2 tbsp unsalted butter) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free appetizer collection instead.

Can I make Grilled Flatbread with Fig and Goat Cheese gluten-free?

Yes. The gluten in this entry is 4 store-bought naan or flatbread (about 8-inch). Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Grilled Flatbread with Fig and Goat Cheese keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat in a hot skillet rather than the microwave to keep the char.

Can I halve or double Grilled Flatbread with Fig and Goat Cheese?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubling on the grill just takes more surface area; keep the heat zones the same.

Serve it with

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Spicy Honey Mustard Marinade sauce
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