Friday Flatbread with Honey

Jon Montgomery
May 29
2 min read

Updated: Jun 21

FRIDAY FLATBREAD WITH HONEY

Crispy flatbread is generously topped with peppery arugula, delicately salty prosciutto, creamy fresh mozzarella, and sweet honey sated figs. The star of the dish is an exceptional hot honey glaze, infused with subtle notes of lavender and chili flakes, creating an unparalleled balance of sweetness, heat, and aromatic delight. A final sprinkle of toasted pistachios adds a distinctive crunch, making this a truly one-of-a-kind flatbread experience.

Ingredients:

2 flatbreads or naan breads
8 fresh figs, sliced
6 oz fresh mozzarella cheese, torn into chunks
4 oz thinly sliced prosciutto
2 cups local microgreens
1/4 cup toasted pistachios, roughly chopped
2 tbsp olive oil
2 tbsp honey
Salt and freshly ground black pepper to taste

Hot Honey Glaze:

1/3 cup honey
1 tsp Bee Pollen
1/2 tsp chili flakes (adjust to taste)

Instructions:

Step 1: Prepare Hot Honey Glaze

In a small saucepan, combine honey, bee pollen, and chili flakes.
Warm gently over medium-low heat, stirring occasionally, until the honey is fragrant and runny (about 3-5 minutes). Remove from heat and let it steep.

Step 2: Caramelize Figs

In a skillet, heat 1 tbsp olive oil over medium heat.
Add sliced figs and sauté in honey until lightly browned and caramelized, about 2-3 minutes per side. Set aside.

Step 3: Prepare Flatbreads

Preheat oven to 400°F (200°C).
Brush each flatbread lightly with remaining olive oil.
Place on a baking sheet and toast in the oven for about 5 minutes until crisp and warm.

Step 4: Assemble Flatbreads