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

Ingredients:

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

Preparation:

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.