Fig, Bleu Cheese, & Prosciutto Flatbread

Real life: I look better with a little tan, it's true. But let's be clear, I don't go tanning. I've never been in a tanning bed, and I wear sunscreen semi-religiously. Instead, I've started using a little self-tanner lotion again. Nothing cray-cray because I don't want to look like the tanning mom. Although I'm not sure that's possible with just self-tanner. I just don't want to give myself wrinkles, y'all!

Real life: I feel better when I've eaten flatbread with figs, bleu cheese, and prosciutto. With a balsamic reduction. Wait...is it bleu or blue? I'm feeling fancy, let's say bleu. It's lovely for dinner and would make a delightful appetizer.

Oh I hesitate to call this a recipe. The flatbread is the same as always. The toppings need little interference. The figs are dried because it's not quite fig season. The cheese is cambozola or blue brie. It's like a cross between camembert and gorgonzola, hence the name. It's a creamy and mild bleu, perfect to play with the prosciutto and figs without overwhelming them.

Roll the flatbread out paper thin. Quarter the figs and spread them out over the dough. It's up to you as to how many you'd really like but keep in mind that they're very sweet.

Little chunks of the cambozola will melt around the figs. The prosciutto does not go on quite yet. It doesn't need very long in the oven.

We need a tangy sweet reduction to balance out our flavors. A few figs have a go in a small food processor until they've become a paste.

Combine the figs and balsamic vinegar in a small saucepan and bring to a boil. Lower the heat a little and simmer until the mixture has thickened into a syrup. A whisk will make combining the vinegar and figs easier.

Halfway through pull out the flatbread and add the prosciutto. I may have added a little more cheese. To each her own.

 I. Love. Crispy. Edges.

 Sweet figs. Salty prosciutto. Creamy bleu cheese. A much-needed hit of acid to balance it out. All on top of an herbaceous rosemary flatbread.

So today we learned that self-tanner can give you a subtle glow as opposed to crazy leather face. And that I'll take any opportunity to put a classic flavor profile on flatbread. It'll make you feel fancy any day of the week in no time at all. So slather on some self-tanner, pour a glass of wine, and nibble a crispysaltycreamysweet flatbread.

Fig, Bleu Cheese, & Prosciutto Flatbread (makes 3 flatbreads)

1 3/4 c all-purpose flour
1 tbs chopped rosemary
1 tsp baking powder
3/4 tsp kosher salt
1/2 c water
1/3 c olive oil, plus more for flatbread
8-10 dried figs
6-8 oz creamy bleu cheese (I used Cambozola)
3 oz prosciutto
2/3 c balsamic vinegar

• Preheat oven and sheet pan to 450º. 
• Combine flour, rosemary, baking powder, and salt in a large bowl. Make a well in the center of the mixture. Add the water and olive oil and gently stir with a wooden spoon until just combined. Knead dough 4-5 times on a lightly floured surface. Divide dough into 3 balls.
• Roll out dough on parchment paper until paper thin. Rub a teaspoon or so of olive oil over each flatbread. Reserve 3 figs for balsamic reduction and cut the rest into quarters. Distribute evenly over the 3 flatbreads. Pinch off chunks of the cheese and distribute evenly over the flatbreads. Bake 6 minutes.
• After 6 minutes, take the flatbreads out of the oven and tear prosciutto into pieces. Top the flatbreads and cook another 6 minutes or until brown and crispy on the edges.
• While flatbreads are in the oven, start the reduction. Pulse the reserved figs in a small food processor until they form a paste. Combine with the balsamic vinegar in a small saucepan with a whisk. Bring to a boil and continue to whisk to break up the fig paste. Turn the heat down slightly and simmer until the sauce has thickened to a syrup.
• Serve warm with balsamic reduction drizzled on top.