Ingredients

The following ingredients have 4 Servings
  • 2 rounds of flatbread ((I use naan))
  • 4 oz blue cheese, (crumbled )
  • 6 oz fresh figs, cut into 1/4 inch slices ((about 6 figs))
  • 1 Tbsp chives, (minced)
  • kosher salt and pepper
  • 1 oz baby arugula ((about 2 handfuls))
  • 1 tsp extra virgin olive oil
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp honey
  • kosher salt and pepper
  • 2 Tbsp extra virgin olive oil

Instruction

  • Preheat the oven to 425 degrees and line a sheet tray with parchment paper.
  • Place the rounds of flatbread on the prepared sheet and divide the blue cheese evenly. Sprinkle the flatbread with the cheese.
  • Scatter the fig slices and chives over the flatbreads, dividing between the two. Season lightly with salt and pepper.
  • Bake until the flatbread is golden and toasted around the edges and the cheese is melty, about 10-12 mins. While the flatbread bakes, drizzle the arugula with olive oil and season lightly with salt and pepper. Toss and reserve.