Burrata, Fig, and Rosemary Pesto Flatbread with a Balsamic Reduction

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Introduction

When it comes to sophisticated yet easy-to-make dishes, this Burrata, Fig, and Rosemary Pesto Flatbread with a Balsamic Reduction is a standout. The combination of creamy burrata cheese, sweet figs, aromatic rosemary pesto, and a tangy balsamic reduction creates a perfect harmony of flavors. This flatbread is great as an appetizer, main course, or even a side dish for your holiday gatherings. It’s a versatile and delicious option that feels gourmet without requiring hours in the kitchen.

Ingredients:

For the Flatbread:

  • 2 flatbreads (store-bought or homemade)
  • 8 oz burrata cheese
  • 6-8 fresh figs, sliced
  • Fresh arugula (for garnish)

For the Rosemary Pesto:

  • 1 cup fresh basil leaves
  • 1/4 cup fresh rosemary leaves
  • 1/4 cup pine nuts (or walnuts)
  • 1/2 cup grated Parmesan cheese
  • 2 garlic cloves
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste

For the Balsamic Reduction:

  • 1/2 cup balsamic vinegar
  • 2 tablespoons honey (or brown sugar)

Optional Toppings:

  • Crushed red pepper flakes
  • Freshly ground black pepper
  • A drizzle of olive oil

Preparation:

Step 1: Prepare the Balsamic Reduction

  1. Pour the balsamic vinegar and honey into a small saucepan.
  2. Bring it to a simmer over medium heat, stirring occasionally.
  3. Let it cook until the mixture has reduced by half and becomes thick enough to coat the back of a spoon (about 10-15 minutes).
  4. Remove from heat and set aside to cool.

Step 2: Make the Rosemary Pesto

  1. In a food processor, combine basil leaves, rosemary leaves, pine nuts, Parmesan cheese, and garlic.
  2. Pulse until the ingredients are finely chopped.
  3. While the processor is running, slowly drizzle in the olive oil until the pesto is smooth and creamy.
  4. Season with salt and pepper to taste.
  5. Transfer the pesto to a small bowl and set aside.

Step 3: Prepare the Flatbread

  1. Preheat your oven to 400°F (200°C).
  2. Place the flatbreads on a baking sheet lined with parchment paper.
  3. Spread a generous layer of rosemary pesto on each flatbread.
  4. Tear the burrata cheese into pieces and scatter it evenly over the pesto.
  5. Arrange the sliced figs on top of the burrata.

Step 4: Bake the Flatbread

  1. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbling, and the edges of the flatbread are golden brown.

Step 5: Finish and Serve

  1. Remove the flatbread from the oven and let it cool for a minute.
  2. Drizzle the balsamic reduction generously over the flatbread.
  3. Garnish with fresh arugula, a sprinkle of crushed red pepper flakes, and a light drizzle of olive oil.
  4. Slice and serve warm.

Cooking Notes:

  • Flatbread Options: You can use store-bought naan, pita bread, or even a pre-made pizza crust for convenience. If you prefer, homemade flatbread is also a great choice.
  • Substitute for Fresh Figs: If figs are out of season, use dried figs, fig jam, or even fresh peaches for a similar sweet flavor.
  • Cheese Variation: If you can’t find burrata, fresh mozzarella or goat cheese can be used as an alternative.

Serving Suggestions:

  • This flatbread pairs wonderfully with a light green salad or a bowl of soup for a complete meal.
  • Serve as an elegant appetizer at a dinner party or alongside a charcuterie board for a grazing-style meal.
  • It’s perfect for brunch, lunch, or a light dinner, especially when paired with a crisp white wine or sparkling rosé.

Tips:

  • Make Ahead: You can prepare the rosemary pesto and balsamic reduction ahead of time and store them in the fridge. This makes assembly quick and easy.
  • Balsamic Reduction Shortcut: If you’re short on time, a pre-made balsamic glaze is a good alternative.
  • Experiment with Toppings: Add prosciutto, caramelized onions, or walnuts for extra flavor and texture.

Prep Time:

  • 15 minutes

Cooking Time:

  • 25 minutes

Total Time:

  • 40 minutes

Nutritional Information (Per Serving):

  • Calories: 320 kcal
  • Protein: 10 g
  • Carbohydrates: 30 g
  • Fat: 18 g
  • Sodium: 450 mg
  • Fiber: 3 g
  • Sugar: 12 g

Conclusion

This Burrata, Fig, and Rosemary Pesto Flatbread with Balsamic Reduction is a crowd-pleaser that looks and tastes like it took hours to make, but it comes together quickly and easily. With its vibrant colors and gourmet flavors, it’s sure to impress your guests and become a favorite in your recipe collection. Whether you’re hosting a dinner party or just looking for a new weeknight treat, this flatbread offers a delicious escape from the ordinary.

Print
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Burrata, Fig, and Rosemary Pesto Flatbread with a Balsamic Reduction

  • Author: Imili Johnson
  • Total Time: 40 minutes
Print Recipe

Ingredients

Scale

For the Flatbread:

  • 2 flatbreads (store-bought or homemade)
  • 8 oz burrata cheese
  • 6–8 fresh figs, sliced
  • Fresh arugula (for garnish)

For the Rosemary Pesto:

  • 1 cup fresh basil leaves
  • 1/4 cup fresh rosemary leaves
  • 1/4 cup pine nuts (or walnuts)
  • 1/2 cup grated Parmesan cheese
  • 2 garlic cloves
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste

For the Balsamic Reduction:

  • 1/2 cup balsamic vinegar
  • 2 tablespoons honey (or brown sugar)

Optional Toppings:

  • Crushed red pepper flakes
  • Freshly ground black pepper
  • A drizzle of olive oil

Instructions

Step 1: Prepare the Balsamic Reduction

  1. Pour the balsamic vinegar and honey into a small saucepan.
  2. Bring it to a simmer over medium heat, stirring occasionally.
  3. Let it cook until the mixture has reduced by half and becomes thick enough to coat the back of a spoon (about 10-15 minutes).
  4. Remove from heat and set aside to cool.

Step 2: Make the Rosemary Pesto

  1. In a food processor, combine basil leaves, rosemary leaves, pine nuts, Parmesan cheese, and garlic.
  2. Pulse until the ingredients are finely chopped.
  3. While the processor is running, slowly drizzle in the olive oil until the pesto is smooth and creamy.
  4. Season with salt and pepper to taste.
  5. Transfer the pesto to a small bowl and set aside.

Step 3: Prepare the Flatbread

  1. Preheat your oven to 400°F (200°C).
  2. Place the flatbreads on a baking sheet lined with parchment paper.
  3. Spread a generous layer of rosemary pesto on each flatbread.
  4. Tear the burrata cheese into pieces and scatter it evenly over the pesto.
  5. Arrange the sliced figs on top of the burrata.

Step 4: Bake the Flatbread

  1. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbling, and the edges of the flatbread are golden brown.

Step 5: Finish and Serve

  1. Remove the flatbread from the oven and let it cool for a minute.
  2. Drizzle the balsamic reduction generously over the flatbread.
  3. Garnish with fresh arugula, a sprinkle of crushed red pepper flakes, and a light drizzle of olive oil.
  4. Slice and serve warm.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes

Nutrition

  • Calories: 320
  • Sodium: 450mg
  • Protein: 10g

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