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Summer veggie recipes
In The Kitchen

Fig & Pesto Flatbread

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


Serves 2

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




  1. Preheat your oven to 400 degrees. Place the flatbread on a baking sheet, and bake in the oven for 5 minutes until warmed through.
  2. 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.
  3. 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.
  4. 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.
  5. Sprinkle over the fresh basi, slice, and enjoy!

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