By: Chef Mike Shannon
Fresh Fig Flatbread on the E-Series Bake Stone
When fresh figs come into the season you typically just eat delicious fruit alone. Then you start topping them with creamy brie or chevre. But add just a few ingredients take the fruit to a delicious appetizer.
Two of your favorite par-baked flatbread crusts or par-bake your favorite dough
1 tablespoon olive oil
1/2 teaspoon sea salt
6 fresh figs, stemmed and quartered
6 tablespoons crumbled gorgonzola cheese
4 thin slices of prosciutto, torn into pieces
2 tablespoons Modena Balsamic glaze, (chef’s note)
Handful fresh herbs like basil, mint, thyme - picked
1. Preheat Wolf oven with stone installed.
2. Brush crusts with olive oil and sprinkle with sea salt. Top with figs, cheese, and prosciutto. Place on the stone and bake for 4 to 6 minutes or until cheese is melted.
3. Drizzle with glaze and top with fresh herbs. Slice and enjoy!
Chef’s Note: To make a simple balsamic glaze, combine 1/2 cup balsamic and 2 tablespoons of brown sugar in a small saucepan. Bring to a simmer over medium-high heat, stirring frequently. Turn burner to simmer feature and simmer until slightly thickened – about 15 to 20 minutes. Cool completely.
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