Prosciutto and Fig Flatbread
Store-bought naan toasted until just crisp, spread with fig jam, layered with prosciutto, shaved parmesan, and a handful of peppery arugula. No oven. Five minutes. Tastes like something you'd pay $22 for at a wine bar and feel good about.
Ingredients
Meat & Protein
- 4 oz prosciutto thinly sliced
Produce
- 2 cup arugula
- 1 lemon juiced — just a squeeze
Dairy
- 2 oz parmesan cheese shaved with a vegetable peeler
Pantry & Canned Goods
- 4 naan bread store-bought, plain or garlic
- 0.5 cup fig jam store-bought
- 1 tbsp olive oil for drizzling
Seasonings & Spices
- 0.25 tsp black pepper freshly cracked
- 0.125 tsp kosher salt
Instructions
- Toast each naan in a dry skillet over medium heat for 60 to 90 seconds per side until lightly golden and just slightly crisp on the surface — or use a toaster on the medium setting. The toast gives the naan enough structure to hold the toppings without going soft and floppy. It should still be pliable, not cracker-hard.
- Spread two tablespoons of fig jam evenly over each warm naan, going all the way to the edges. The jam goes on while the naan is still warm — it spreads more easily and absorbs slightly into the surface rather than sitting on top of it.
- Tear the prosciutto into irregular pieces and drape loosely over the fig jam. Don't press it flat — the loose, slightly ruffled layers create more texture in every bite and look significantly better on the plate.
- In a small bowl, toss the arugula with a squeeze of lemon juice, a small drizzle of olive oil, a pinch of salt, and freshly cracked black pepper. Scatter the dressed arugula over each flatbread. Lay shaved parmesan over the top. Drizzle with a little extra olive oil and serve immediately.
Notes
No oven required and no oven is better here. Baking prosciutto curls it, crisps it, and shrinks it — you end up with something that crumbles rather than tears. Prosciutto served at room temperature or slightly warm from the naan stays silky, melts slightly into the fig jam, and delivers a fundamentally different texture than the baked version. The no-cook approach is not a shortcut. It is the correct way to make this flatbread.
Fig jam is widely available at most grocery stores — Bonne Maman makes an excellent one that's carried almost everywhere. Trader Joe's fig butter is a slightly richer, less sweet alternative that works beautifully here. Avoid overly sweet fig preserves; you want fig jam with actual body and a slightly earthy quality.
Shaving the parmesan with a vegetable peeler instead of grating it changes the texture of every bite — thin, delicate shards that melt slightly on the tongue rather than fine gratings that disappear into the other toppings. Takes thirty extra seconds and is worth it.
The dressed arugula goes on at the very last second before serving. Dressed greens wilt quickly. Build the flatbreads, dress the arugula, scatter, serve. Don't assemble in advance.
This recipe scales easily — double it for a crowd and cut each naan into wedges for sharing. Excellent as a starter or alongside a simple soup as a full dinner.
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