Fig, Goat Cheese and Prosciutto Flatbread



Been forever I know — finally home for a week and able to post. This week I’m showing a simple flatbread that is very tasty and is enough for two people, especially if you add an Arugula side salad! This is my fig, goat cheese and prosciutto flatbread and it is a take-off on a delicious appetizer I had at Olives inside of the Bellagio hotel in Las Vegas.

Flatbread (already made, in a package at grocery store in deli/bakery area)
Jar of Fig Preserves
1/4 cup of Pine Nuts (can be bought in bulk in produce department)
1/2 cup of Arugula
2 slices of Prosciutto from the deli department
1/4 cup of Goat Cheese with Honey from Deli

Heat oven to 350 degrees. On top of the plain flatbread, spoon on 1/2 the jar of fig preserves. Slice up prosciutto and layer around the entire flatbread. Add arugula and goat cheese and sprinkle on pine nuts. Put in oven until goat cheese does some melting and flatbread is heated through and prosciutto starts to curl up on sides. Cut and serve!! Add an arugula side salad with balsamic

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