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
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.
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