Goat Cheese & Fig Flatbread with Arugula

This elegant flatbread brings together creamy goat cheese, ripe figs, and peppery arugula over a golden homemade crust. Built on my classic flatbread dough — it bakes into a crisp, tender base that’s perfect for layering.

A whipped goat cheese spread lightly sweetened with honey forms the foundation, followed by fresh fig slices that soften in the oven. Just before serving, a tangle of arugula dressed in balsamic and olive oil adds freshness and bite, while a final drizzle of honey ties everything together. Simple to make, yet refined enough for entertaining.

Prep Time: 15 mins | Total Time: 30 mins | Serves: 8

Ingredients

For the Goat Cheese Spread

• 1/2 cup goat cheese, soft, room temp

  
  

• 2 tablespoons crème fraîche, for spreadability
  

• 1 teaspoon honey
  

• pinch of salt

For the Toppings

• 6–8 fresh figs, sliced
  

• 4 cups arugula
  

• more honey for drizzling

For the Dressing

• 2 tablespoons aged balsamic vinegar
  

• 2 tablespoons extra virgin olive oil
  

• salt & black pepper to taste

  
  

Instructions

Step 1

Prepare the Flatbread Base

Start with one batch of my classic flatbread dough, prepared and ready to roll.

Step 2

Shape & Bake

Preheat the oven to 450°F (230°C). On a floured surface, roll the dough into a long, thin oval about ¼ inch thick. Place on a parchment-lined baking sheet.

Spread the goat cheese mixture evenly over the surface and layer with sliced figs. Bake for 12–15 minutes, or until the edges are golden and crisp.

Step 3

Toss the Arugula

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Toss with arugula just before assembling.

Step 4

Assemble

Once the flatbread is baked, drizzle lightly with honey, add torn prosciutto if using, and top with the dressed arugula (or serve the greens on the side). Slice and serve warm or at room temperature