Flatbread with Balsamic Fig Compote and Honey Drizzle Recipe
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Flatbread with Balsamic Fig Compote and Honey Drizzle Recipe

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Yield: 4 appetizer servings

Ingredients:

1 teaspoon Essential Pantry Rice Bran Oil, plus more for brushing

10-16 Essential Pantry Dried Black Mission Figs - cut into quarters

2 tablespoons shallots - sliced thin

1 teaspoon fresh rosemary – minced

½ cup La Vecchia 6-year Balsamic Vinegar

1 large piece of store-bought flatbread, about 12 x 4”, or a half batch of homemade flatbread

Flake Sea Salt

Extra Virgin Olive Oil

Wild Oak Honey

Ingredients:

1. Heat the rice bran oil in a small saucepan on medium high heat. 

2. Add the shallots and cook 1 minute then add the figs, rosemary and balsamic vinegar. 

3. Reduce heat to a simmer and cook until the vinegar and figs have made a nice thick sauce. 

4. While the sauce is cooking, brush the bread with a bit of rice bran oil, then warm the bread in a toaster or conventional oven at 375 F for a few minutes until lightly browned. 

5. Crush some flake salt over the flatbread.

6. Top the bread with the fig and balsamic reduction, then drizzle with extra virgin olive oil, honey, and finish with more flake salt.