Flatbread Pizza with Figs, Goat Cheese and Balsamic

Haunted by an association with the dried fruit aisle, figs are too-often robbed of the complex traits they possess in season. There is nothing quite like a fresh fig. It's delicate and sweet, with dark, chewy skin encasing a pulpy flesh that swims with tiny seeds. The succulent burst released from its teardrop capsule puts dried versions to shame.

Fresh figs perform best with simple, bold flavor pairings, and using them as a pizza topping is a genius way to savor the last of the season’s crop. Here, fig crescents are spread across a flatbread crust and baked at high heat until their flesh oozes out, warm and sweet. Dabs of creamy goat cheese melt alongside, the tang a pretty perfect complement to the figs. A splash of balsamic is the final touch. Sometimes only something this simple can be so insanely delicious. Recipe sketch from Mark Bittman’s Kitchen Express.
[From Mark Bittman]
Slice a couple of handfuls of figs into quarters. Brush olive oil on lavash or other flatbread and dot generously with goat cheese; spread the figs evenly on top of the cheese. Bake in a 450 degree oven until the cheese melts and the figs soften. Drizzle with a tiny bit of balsamic and serve.

Click here to see the full post and more recipes on Mark Bittman's website

1 comment:

  1. Personally, I dislike dried figs... I wonder how the fresh ones taste :) these look good btw !