Once caramelized in the oven, figs give off a deep, sweet flavor that is unmatched by any other fruit. They are not only delicious, but they also bring a bunch of vitamins, minerals, and fiber to the table. I already had some pita pockets in my basket so I knew I was going to make a flatbread when I got home. This is sort of like an adult version of a pizza once it’s all put together. This can be enjoyed alone or served alongside a salad for a lightweight feast.
YIELDS
1 flatbread
PREP TIME
COOK TIME
TOTAL TIME
- 1/2 cup balsamic vinegar
- 3 tbsp honey
- 1 1/2 tbsp olive oil
- juice from 1 lemon
- 1 clove garlic, minced
- 1/4 tsp sea salt
- 1/4 tsp pepper
- 1 pita pocket
- 1 cup arugula
- 1 tbsp red onion, diced
- 2 fresh figs, sliced
- 1 tbsp sliced almonds
Directions
1. Begin by preparing the balsamic glaze. Add the balsamic and honey to a small pot over medium low heat. Let it simmer for about 20 minutes, until the liquid reduces by half and begins to thicken. Continue to simmer while you start working on your flatbread.
2. Pre-heat oven to 400°F.
3. In a large mixing bowl, add the olive oil, lemon juice, garlic, salt, and pepper to create a dressing. Whisk together.
4. Use a basting brush (or your fingers) to brush a thin layer of the dressing onto the pita, just enough to lightly cover the surface.
5. Add the arugula to the mixing bowl and toss in the dressing to coat. Layer arugula on top of the pita bread.
6. Layer the onion and fig over the arugula. Top with sliced almonds.
7. Bake pita on a flat baking pan for 8-10 minutes.
8. Remove from oven and drizzle with balsamic glaze.
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Photo: Lauren Sacerdote
