The other day, someone asked me what types of food I like to cook. I immediately told her about this recipe. I love cooking with fresh summer produce and combining favorite flavors. This simple ricotta, caramelized onion and fig flatbread certainly fits that criteria.
I’ve developed a bunch of fun, fresh recipes this summer. We belong to a CSA, and we have a backyard garden. So sometimes I’ve got to put my thinking cap on to create new ways of eating the overloads of fruits and vegetables. It’s been lots of fun. And delicious!
The figs came from my backyard. I begged for a fig tree a few years ago because fig season is so painfully short. I was always so sad when my clam shell of sweet, ripe figs was empty. This year, we have so many figs that we’re giving them away.
This fig flatbread recipe is perfect for a summer party or a light meal for your family. It’s at least as fancy and delicious as the expensive flatbreads served in wine bars.
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion, sliced (~ ¾ pound)
- ⅛ teaspoon kosher salt
- 8 ounces part-skim ricotta cheese
- 1½ tablespoons fig jam or 1 tablespoon honey
- 8 ounces fresh figs, sliced top to bottom in about ¼-inch pieces
- 2 whole wheat lavash flatbreads (weighing about 3.5 ounces each)
- 1 cup arugula
- Preheat oven to 350°F.
- Heat a large nonstick skillet over medium heat. Add the oil and swirl to cover. Add the sliced onions and cook for about 4 - 5 minutes until the onions begin to soften. Reduce the heat to medium low. Sprinkle with the salt and stir. Continue to cook until the onions are caramelized, about 45 minutes. Stir frequently to prevent sticking.
- Place the flatbreads on pizza pans or cookie sheets. Mix the fig jam into the ricotta cheese and spread evenly over the flatbreads, leaving a small margin on the edges. Cover with the caramelized onions and sliced figs.
- Bake for 15 minutes or until the figs are soft. After removing from the oven, sprinkle with arugula and cut each flatbread into 8 appetizer-sized pieces.
Last summer, my CSA brought me an abundance of gorgeous heirloom tomatoes. I think you’ll like the flatbread I created with those too. Take a peak at Tomato and Goat Cheese-Walnut Pesto Flatbread.
Cheers to delicious summer eating!