Grilled Flatbread with Fig and Goat Cheese
Crispy grilled flatbread topped with sweet fig jam, creamy goat cheese, caramelized onions, and fresh thyme — an effortlessly elegant appetizer or light snack.
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
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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.
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2
Preheat grill to medium heat (350-400°F) and brush grates clean.
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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.
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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.
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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.
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6
Transfer to a cutting board. Top with 2 cups baby arugula and drizzle with 2 tsp honey. Slice and serve immediately.