Fig with figs, what could be better than that? Well, fig with figs and cheese of course.
This sweet and tangy flatbread is great as an appetizer or makes a meal along side a bowl of soup.
Our base was a par-baked flatbread from our local baker. You can choose your base from a variety of options such as:
an english muffin
or even artisan sourdough bread.
Spread your base liberally with good extra virgin olive oil.
Sprinkle with a layer shredded mozzerella.
Add a layer sliced fresh spinach and then top with ripe figs.
Bake in a 400 degree oven about 10 minutes, until edges of the base are crispening up, cheese is melted and fig is looking gooey and roasted.
Remove from oven and add crumbled blue cheese, then return to oven for 3-4 minutes to melt the blue cheese.
Top with drizzles of fig balsamic vinegar and eat.