Melty Brie and Prosciutto Flatbread with Fig and Arugula

Why You’ll Love This Recipe

• The perfect sweet-salty combo: rich Brie, salty prosciutto, and jammy figs in every bite.
• Fast enough for a weeknight, impressive enough for a dinner party or date night.
• Uses convenient store-bought flatbread, but tastes like a restaurant appetizer.
• Easy to customize with extra toppings like nuts, herbs, or a drizzle of honey.

Grocery List

• Produce: Baby arugula, 1 small lemon (optional, for dressing)
• Dairy: Brie cheese (about 5 oz)
• Pantry: Flatbreads or naan, fig jam, extra-virgin olive oil, balsamic glaze (optional), kosher salt, black pepper
• Meat: Prosciutto (about 3 oz)

Full Ingredients

For the Flatbread Base

• 2 (8-inch) store-bought flatbreads or naan
• 2 tsp extra-virgin olive oil, for brushing

For the Melty Brie & Prosciutto Topping

• 3 tbsp fig jam
• 5 oz Brie cheese, rind on, cut into 1/2-inch pieces (about 1 1/4 cups loosely packed)
• 3 oz thinly sliced prosciutto (about 6 slices), torn into bite-size strips
• Freshly ground black pepper

For the Arugula Finish

• 1 1/2 cups lightly packed baby arugula
• 1 tbsp extra-virgin olive oil
• 1 tsp fresh lemon juice (optional but recommended)
• Pinch of kosher salt
• Freshly ground black pepper
• 1–2 tsp balsamic glaze, for drizzling (optional)
• Additional extra-virgin olive oil, for drizzling before serving (optional)

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare Your Pan

Set an oven rack in the middle position and preheat the oven to 450°F (230°C). A hot oven is key to crisp edges and beautifully melted Brie.

Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking. If you have a pizza stone, place it in the oven while it preheats and assemble the flatbreads on parchment so you can slide them straight onto the stone.

Step 2: Prep the Flatbread Bases

Place the flatbreads or naan on the prepared baking sheet. If they seem very soft or thick, you can pre-bake them for 2–3 minutes to firm them up slightly before adding toppings, but this is optional.

Lightly brush the tops of each flatbread with about 1 tsp olive oil each. This helps the edges crisp and adds a subtle richness that balances the sweet fig jam.

Step 3: Layer on the Fig Jam and Brie

Spoon the 3 tbsp fig jam onto the flatbreads, dividing it evenly between them. Use the back of a spoon to spread the jam almost to the edges, leaving about a 1/4-inch border. You want a thin, even layer so it caramelizes slightly without making the crust soggy.

Scatter the Brie pieces evenly over the jam. Try to distribute the cheese so every bite will get some gooey, melty Brie. It is fine if some pieces are touching or overlapping; they will melt together into lovely creamy pools.

Step 4: Add the Prosciutto and Season

Tear the prosciutto slices into rustic strips or bite-size pieces and drape them over the Brie. You want a good balance of prosciutto on each flatbread, but do not completely cover the cheese; leaving some exposed Brie gives you those golden, bubbly spots.

Finish with a light grind of black pepper over the top. The prosciutto is already salty, so you typically do not need extra salt at this stage.

Step 5: Bake Until Crispy and Melty

Transfer the baking sheet to the oven and bake for 8–12 minutes, depending on the thickness of your flatbreads and how powerful your oven is.

The flatbreads are done when the edges are golden and crisp, the Brie is fully melted and bubbling, and the prosciutto has darkened slightly and looks just a bit crisp in spots. Check at 8 minutes and add a couple more minutes if needed, keeping a close eye so the jam does not burn.

Step 6: Toss the Arugula and Finish the Flatbreads

While the flatbreads bake, place the arugula in a small bowl. Drizzle with 1 tbsp olive oil and 1 tsp lemon juice (if using), then add a small pinch of salt and a few grinds of pepper. Toss gently until the leaves are lightly coated and glossy, not drenched.

When the flatbreads come out of the oven, let them sit for 1–2 minutes so the cheese settles slightly. Then mound the dressed arugula evenly over the tops. Finish with a light drizzle of balsamic glaze and, if you like, an extra thread of good olive oil.

Slice into wedges or strips with a sharp knife or pizza cutter and serve immediately while the Brie is still warm and melty.

Pro Tips

• Use cold Brie for easier cutting. Brie slices much more cleanly when chilled. Cut it straight from the fridge, then let it warm slightly on the flatbread in the hot oven.
• Do not overload with jam. Too much fig jam can make the flatbread soggy. A thin, even layer gives you plenty of flavor without excess moisture.
• Watch the bake time closely. The difference between perfectly caramelized and overdone can be just a minute or two. Start checking at the 8-minute mark.
• Add arugula at the very end. Putting arugula on before baking will wilt it completely. Adding it after baking keeps the greens bright and fresh, which balances the richness of the cheese and prosciutto.
• Warm your serving plate. If you are entertaining, a slightly warmed plate or board helps keep the flatbread hot and the Brie soft for longer.

Variations

• Fig and Walnut Crunch: Before baking, sprinkle 2–3 tbsp roughly chopped walnuts or pecans over the Brie and prosciutto for a toasty, crunchy element.
• Honeyed Herb Version: Skip the balsamic glaze and instead drizzle the finished flatbread with a teaspoon or two of honey and scatter over finely chopped fresh thyme or rosemary.
• Caramelized Onion Twist: Add a thin layer of caramelized onions under the Brie for extra savory sweetness. Reduce the fig jam slightly so the flatbread does not become too sweet.

Storage & Make-Ahead

This flatbread is best eaten fresh, while the Brie is hot and gooey and the arugula is crisp. If you do have leftovers, store cooled slices in an airtight container in the refrigerator for up to 2 days. Reheat on a baking sheet at 375°F (190°C) for 6–8 minutes, then top with fresh arugula right before serving (the original arugula will wilt in the fridge). For make-ahead prep, you can cut the Brie, tear the prosciutto, and stir together the fig jam (if it is very firm) up to 1 day in advance and keep them refrigerated in separate containers. Assemble and bake just before serving, and dress the arugula at the last minute.

Nutrition (per serving)

Approximate values for 1 of 4 servings (this will vary with specific products and exact amounts used): about 360 calories, 20 g fat (around 11 g saturated), 30 g carbohydrates, 2 g fiber, 9 g sugars, 16 g protein, and 650 mg sodium.