Prosciutto, Blue Cheese and Fig Jam Two Ways

​Inspired by...neighborhood bars

When I lived in Boston, my favorite neighborhood restaurant/bar had this delicious pizza that had figs, blue cheese, and prosciutto, topped with arugula.  I ordered it every time I went and continued to crave it after I moved away.  I've tried to recreate it many time over the years with more common or cheaper ingredients and different kinds of pizza dough.  I would try it with bacon instead of prosciutto.  And when I couldn't find fig jam (turns out it's not with the jams but with the fancy cheeses), I would try apricot jam or just olive oil.  I tried it on a variety of pizza doughs.  I loaded on the blue cheese as if it was mozzarella (it's definitely not).  None of these creations ever added up to the deliciousness that I remembered from that bar.  But I've finally found the right combinations (surprise, surprise - nothing beats good prosciutto and real fig jam) and have even created a yummy appetizer out of this inspiration!

Flatbread Recipe
​Note: I recommend using the pictures as a guide to proportions as different flatbreads/pizza doughs will need different amounts.  You can also adjust based on your own tastes.

​​Ingredients

1.  Flatbread or pizza dough.  Find your favorite premade flatbread or pizza crust.  I recently discovered this crust and think it works perfectly, but any brand that you like would probably work just as well!  I'd just recommend it be prebaked (either by you or packaged that way) since the toppings only need a few minutes to melt/cook together.

2. Fig jam - 3-4 tablespoons
3. Prosciutto - about 4 slices per pizza/flatbread, torn/cut into 2 inch pieces
4. Blue cheese - 2-3 ounces per pizza/flatbread​​​​
5. Arugula - about 1 cup per serving
6. Good balsamic vinegar and olive oil for dressing
Directions

• ​​Brush crust/flatbread with olive oil.
• Spread fig jam on prebaked crust/flatbread.
• ​Lay pieces of prosciutto on top, covering almost all of the surface
• Sprinkle crumbled blue cheese sparingly (or as desired) over top (see photo for the proportions I like)
• Bake according to your flatbread/crust instructions.  Mine took about 8 minutes at 425 degrees.​​

• Top with arugula
• Drizzle with balsamic vinegar and olive oil

Crostini Recipe

• Substitute crostini for the flatbread.  I used Martha Stewart's crostini recipe.
• Spread each crostino with fig jam, smash some blue cheese on top, and then top with a small slice of prosciutto.
• Serve at room temperature.  Great for cocktail parties or dinner appetizer!​​