Easy Bacon & Fig Jam Flatbread: Ready in under 20 minutes!
Whether you're hosting a dinner party, or just want a quick and easy dinner, these flatbreads are the perfect grown-up twist on a classic pizza. With just a little bit of prep and a few simple ingredients, you've got yourself an elegant, delicious appetizer that is sure to impress.
This flatbread is the perfect combination of sweet and savory. This recipe is bursting with flavors, but the real star of the show is our Savory Cherry Fig Jam. The sweet cherries and figs complement the savory bacon and caramelized onions perfectly. Creamy goat cheese adds richness, while the balsamic glaze gives a touch of acidity. Topped with crisp arugula, this dish offers a heavenly mix of textures and flavors in every bite.
Make it Your Own
The best part of this recipe is the flexibility and customization. You can use so many fun substitutions such as prosciutto instead of bacon, gorgonzola instead of goat cheese and so on. With so many ways to make it your own, our Savory Cherry Fig Jam is an absolute must for us in the Republic.
Bacon & Fig Jam Flatbread
This bacon & fig jam flatbread features our sweet and savory Cherry Fig Jam, caramelized onions, creamy goat cheese, salty bacon, and fresh arugula for a sweet and savory meal or appetizer that will leave everyone wanting more. This is the perfect quick and easy summer dish that will elevate just about any occasion.
- 1 naan flatbread
- 2-3 tbsp Savory Cherry Fig Jam
- 2 slices bacon (rough chopped)
- 2 oz goat cheese (crumbled)
- 1/4 cup caramelized onions
- 1 cup arugula
- 1 tsp balsamic glaze
- salt and pepper to taste
Preheat the oven or air fryer to 400F
To assemble flatbread, use the back of the spoon to create a thin layer of Cherry Fig Jam on naan bread, leave about half an inch around the edges. Sprinkle goat cheese crumbles, bacon bits and caramelized onions all over flatbread.
Bake 10 minutes or until goat cheese melts a bit and the edges of flatbread are golden brown.
Remove flatbread from the oven. Top with arugula, salt and pepper, and a drizzle of balsamic reduction.