This flatbread celebrates the best of summer produce, and makes a quick and delicious appetizer for impromptu entertaining. You can also easily swap in ripe heirloom tomatoes, or even thinly sliced zucchini for the figs here, or do a tasty combination of all three! If you’re outdoors and have your grill kicking, just throw this flatbread on the grates for 6-8 minutes. Delicious!
By Elizabeth Palmer Califano
Total Time: 20 minutes
- 1 flatbread (available at most grocery stores)
- 2 tablespoons pesto
- 2 tablespoons ricotta cheese
- 4-6 large ripe figs (stems trimmed), sliced into ¼ inch rounds
- 2 tablespoons shredded mozzarella cheese
- 1 tablespoons shredded parmesan cheese
- 1 tablespoon extra-virgin olive oil
- Salt and pepper, to taste
- Fresh chopped basil, to serve
- Preheat your oven to 400 degrees. Place the flatbread on a baking sheet, and bake in the oven for 5 minutes until warmed through.
- While the flatbread is in the oven, mix together the pesto and ricotta cheese. When the flatbread is ready, spread this mix in an even layer on top, leaving a small border around the edges.
- Arrange the fig slices in an even layer over the pesto ricotta, then sprinkle over the mozzarella and parmesan cheese. Drizzle over the olive oil, and sprinkle over a bit of salt and pepper.
- Bake the flatbread in the oven for 10 minutes until the cheese is melted and the flatbread is starting to brown. You can broil for 1-2 minutes if desired for a crispier flatbread.
- Sprinkle over the fresh basi, slice, and enjoy!