Fig, prosciutto and goat cheese flat bread

We’re making fig, prosciutto and goat cheese flat bread with Chef James Turck of Shipyard at Twin River.

Serves 2 Portions

  • 1 ea Flat bread dough sheet
  • 4oz Fresh Fig puree
  • 3 oz Crumbled Soft Ripened Goat Cheese
  • 1 cup Stemless spinach, cut into ribbons & tossed in olive oil (1oz)
  • 2 oz Roasted Red Peppers
  • 1 tsp of Kosher salt
  • ½ tsp Fresh ground black pepper
  • 4 ea Prosciutto slices
  • 1.5 oz Extra virgin olive oil
  • 1oz Balsamic glaze


  1. Preheat oven to 450 degrees, Use high fan if the oven is a convection oven.
  2. Using a Baking sheet, Place the Flat bread dough on the baking sheet,
  3. Lightly brush oil on flat bread and then spread fig puree evenly on entire flat bread sheet.
  4. Next, place Roasted Red pepper, goat cheese and Spinach on flatbread dispersing amounts evenly. Season entire flat bread sheet with S&P
  5. Next Lay on four slices of Prosciutto diagonally, evenly spaced.
  6. Bake for approx. 10 minutes, take out of oven and drizzle with balsamic glaze.
  7. Using a pizza cutter cut diagonally across into four pieces and enjoy!


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