Fig, Arugula & Hazelnut Flatbread

10 minutes

Makes 2 Flatbreads

Spread the love of cheese!

Fig, Arugula & Hazelnut Flatbread

This flatbread made with figs, arugula, toasted hazelnuts, Paradise Island Lactose-Free Mozzarella and Salt Spring Kitchen Co.’s Onion & Thyme Jam is full of flavour! Salt Spring Kitchen Co’s savoury spread compliments our mild and creamy Lactose-Free Mozzarella. This is a quick and easy recipe perfect for weeknights. Drizzle with balsamic glaze and enjoy

Recipe Ingredients

Recipe Directions

  1. Preheat the oven to 350° F. Prepare a baking sheet lined with parchment paper.
  2. Place both naan pieces of bread on the baking sheet and top each naan with 2 tbsp. of jam, ½ cup mozzarella and 2 figs.
  3. Bake in the oven for 10-12 minutes or until the crust is golden brown and cooked through.
  4. Remove naan bread from the oven and top each with ¼ cup arugula and 1 tbsp. of hazelnuts. Drizzle with balsamic glaze if using.
  5. Serve immediately!