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.
Nutrition per serving
Source: USDA FoodData Central when available.Based on the ingredients saved for this recipe.Per-serving numbers are divided across 2 servings.14 ingredient lines were used.Nutrition is not 100% exact; brands, sizes, and preparation change the real values.Per serving, based on the saved recipe nutrition.
Ingredients
- 2 naan-style flatbreads (200 g total)Find substitute
- 1½ tbsp extra-virgin olive oil, dividedFind substitute
- 6 fresh figs, halved (250 g)Find substitute
- 170 g burrata, drainedFind substitute
- 115 g thinly sliced speckFind substitute
- 2 cups (60 g) baby arugulaFind substitute
- 1 tbsp fresh lemon juiceFind substitute
- 1 tsp finely grated lemon zestFind substitute
- ¼ tsp kosher saltFind substitute
- ¼ tsp black pepperFind substitute
- 1 small garlic clove, halvedFind substitute
- 1 tbsp balsamic glazeFind substitute
- 1 tbsp hot honeyFind substitute
- 2 tbsp (10 g) toasted pistachios, chopped, optionalFind substitute
SpiceGuy suggestions
- Aleppo Pepper — Fruity warmth.
- Fennel Pollen — Aromatic Italian character.
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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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