Recipes / flatbread
Fig and Goat Cheese (or Blue Cheese) Flatbread
2 or 3 small flatbreads, or 1 ball uncooked pizza dough
½ C Jessi’s Blueberry Balsamic Vinaigrette (see recipe)
1 pint figs, sliced
½ C crumbled bacon or pancetta
½ C goat cheese or blue cheese (or both!)
Fresh basil, sliced into ribbons
You are welcome to use pre-cooked flatbreads or naan, they work great. At the supermarket by me, I can pick up uncooked pizza dough. My favorite is picking up the ones that have already been flattened out in a sheeter, so you don’t have to roll it out yourself. Up to you!
If using uncooked, cook it on a greased baking sheet in a 400 degree for 5 or 10 minutes, just until it starts to get golden. Be sure you also grease the top of the dough. Flip and cook an additional 5 minutes.
Spread on the vinaigrette, place the sliced figs, and spread the crumbled cheese and bacon. Place back in the oven for 5 minutes. Just long enough to melt the cheese, so keep an eye on it.
Sprinkle on the basil once out of the oven. Slice and enjoy!!
Blueberry-Balsamic Vinaigrette
1 C Balsamic vinegar, reduced to approx. ½ C of syrup
1 C Jessi’s Flaming Fruit Sauce Blueberry-Ginger
1 Tbs Brown sugar (optional)
Combine all in the pot used to reduce the vinegar, long enough to dissolve the sugar (if used). Use for salads, Brussel sprouts, asparagus, flatbreads, etc…(See individual recipes)
