Woodbridge by Robert Mondavi - Food Recipes - Fig And Prosciutto Flatbreads


Pairs well with Woodbridge by Robert Mondavi Moscato or Woodbridge by Robert Mondavi Pinot Grigio
Serves 8, appetizer portions.


8 fresh figs, tough stem removed and halved
1 Tbsp honey
2 cups, plus 1 Tbsp balsamic vinegar
2 Tbsp extra-virgin olive oil, divided
1 medium red onion, halved and thinly sliced
1 store-bought pizza dough
4 oz fresh goat cheese (chevre)
1 cup arugula
6 slices prosciutto
Salt for seasoning


Preheat oven to 425F.

Toss the figs in a baking dish or sheet tray with 1 tablespoon honey and 1 tablespoon balsamic vinegar. Roast for about 15-20 minutes until softened. Let cool.

Heat the remaining 2 cups balsamic vinegar in a small saucepan over medium-high heat until it comes to gentle boil. Reduce the heat to medium and simmer until the balsamic is reduced to 1/3 cup, and has the consistency of maple syrup (about 30 min.). Cool to room temperature.

Heat 2 tablespoonof the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally until the onion is golden (about 10 min.).

Roll out the pizza dough and place on a large sheet tray. Bake at 425F for about 10-15 minutes until golden brown.

Transfer flatbread to a large platter and brush with remaining 1 tablespoon olive oil and a sprinkle of salt. Top with the caramelized onions, figs, goat cheese, arugula, and prosciutto.

Drizzle with the balsamic reduction and cut into 16 pieces.