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Goat Cheese and Fig Flatbread

This Goat Cheese and Fig Flatbread is an elegant dish that combines the creaminess of goat cheese with the sweetness of figs, the tang of honey, and the peppery bite of arugula. It’s easy to prepare and versatile enough to be enjoyed as an appetizer, snack, or light meal. By adapting it for IDDSI compliance, everyone can savor the luxurious flavors of this dish, whether served smooth and spoonable or in tender, bite-sized portions.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 flatbreads
Course: Appetizer, Main Course
Cuisine: Mediterranean
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 flatbread or naan bread store-bought or homemade
  • 4 oz goat cheese crumbled
  • 4-5 fresh figs sliced thinly
  • 2 tablespoons honey
  • 1/2 cup baby arugula
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • Optional: 1/4 cup walnuts chopped and lightly toasted
Optional Garnish
  • Fresh thyme leaves or a sprinkle of balsamic glaze

Equipment

  • Baking sheet
  • Knife and cutting board
  • Pastry brush (for olive oil)
  • Measuring cups and spoons
  • Oven

Method
 

  1. Preheat the oven to 425°F (220°C). Place the flatbreads on a baking sheet and brush them lightly with olive oil.
  2. Evenly distribute the crumbled goat cheese over each flatbread. Arrange the fig slices on top of the goat cheese. Season with a pinch of salt and a light sprinkle of black pepper.
  3. Place the flatbreads in the preheated oven and bake for 8-10 minutes, or until the edges are golden brown and the cheese is melted.
  4. Remove the flatbreads from the oven and drizzle with honey. Scatter the arugula over the top and add the optional walnuts for a crunch. Finish with fresh thyme or a drizzle of balsamic glaze if desired. Cut into slices and serve warm.

Notes

IDDSI Texture Modifications:
  • Puree 4 (PU4): Puree the flatbread with stock to ensure pregel. Blend the goat cheese, figs, and a small amount of cream or broth until smooth and cohesive. Drizzle with honey herb puree (blend honey, arugula, and a splash of warm water).
  • Minced & Moist 5 (MM5): Pregel minced flatbread or breadcrumbs for base on plate. Blend the goat cheese, figs, and a small amount of cream or broth until smooth and cohesive. Mix the bread with the goat cheese fig sauce. 
  • Soft & Bite-sized 6 (SB6): Prepare the flatbreads as original recipe indicates, then cube into less than 15mm pieces and gel the flatbread. 
  • Easy to Chew 7 (EC7): Figs are seedy, but they are very small seeds, so it can go either way at this level. I have taken to blending figs with splash of liquid and straining. 
Macro Adjustments:
  • Protein: Add a protein like grilled chicken breast, or swap in a higher protein cheese like mozzarella. 
  • Fats: Adjust dairy fat content, skip or add nuts or even prosciutto
  • Carbs: Use a lower carb wrap/flatbread or reduce the honey
Dietary Swaps:
  • Gluten-free: Use gluten free naan, flatbread or loaf. 
  • Dairy-free/Vegan: Use cashew(or other favorite) cheese, maple syrup instead of honey.
Low-Spoons Shortcuts:
Skip the toasting of the walnuts.
Assemble and enjoy as a cold sandwich so you can skip the time and energy. 
Use dried figs and just soak in hot water for 3-5 minutes to rehydrated.