Juicy grilled figs, creamy burrata, smoky cured speck, peppery arugula, and hot honey turn warm flatbread into a rich sweet-savory meal. Lemon and balsamic keep the creamy cheese and cured meat from becoming overly heavy.
Estimated nutrition
Per serving
Based on 2 servings
- Calories
- 980 kcal
- Protein
- 38 g
- Carbs
- 85 g
- Fat
- 55 g
- Fiber
- 7 g
Actual values can vary with brands, amounts, and preparation.
Ingredients
Loading serving controls…- 2 naan-style flatbreads (200 g total)
- 1½ tbsp extra-virgin olive oil, divided
- 6 fresh figs, halved (250 g)
- 170 g burrata, drained
- 115 g thinly sliced speck
- 2 cups (60 g) baby arugula
- 1 tbsp fresh lemon juice
- 1 tsp finely grated lemon zest
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 1 small garlic clove, halved
- 1 tbsp balsamic glaze
- 1 tbsp hot honey
- 2 tbsp (10 g) toasted pistachios, chopped, optional
Need a broader change?
Adjust this recipe around your kitchen and preferences.
SpiceGuy suggestions
- Aleppo Pepper — Fruity warmth.
- Fennel Pollen — Aromatic Italian character.
Instructions
- 1
Heat a grill or grill pan to medium-high.
- 2
Brush the flatbreads with 1 tbsp olive oil total.
- 3
Grill the figs cut-side down for 1–2 minutes until lightly caramelized. Remove.
- 4
Grill the flatbreads for about 1–2 minutes per side until hot and lightly blistered.
- 5
Rub the warm top surface of each flatbread with the cut garlic.
- 6
Tear the burrata over the flatbreads, then arrange the speck and grilled figs on top.
- 7
Toss the arugula with the remaining ½ tbsp olive oil, lemon juice, lemon zest, salt, and pepper.
- 8
Add the dressed arugula to the flatbreads. Drizzle each with the measured balsamic glaze and hot honey.
- 9
Add pistachios only if using. Slice and serve immediately.
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