An easy fall flatbread featuring thinly sliced fresh figs, crumbled goat chevre cheese, butternut squash sauce, and sage. The sweetness of the figs and roasted butternut squash contrast the saltiness of the chevre and earthiness of the sage. Cook this flatbread on a pizza stone for a crispy crust. For an extra bit of an acid- finish with a drizzle of balsamic.
yields 2 flatbreads
Butternut Squash Sauce
This sauce is great to have on hand- other than this recipe, you can use it as a spread sandwiches, as a pasta sauce, or for in Butternut Squash Risotto.
Fig & Butternut Squash Flatbread
2 large pieces of naan
butternut squash sauce
1 C crumbled goat chevre
6-8 fresh figs, thinly sliced
1 small bunch of fresh sage
Place pizza stone in oven, pre-heat oven to 425°F. Meanwhile, assemble flat breads. Spoon a layer of butternut squash sauce evenly on both breads, about 2 T on each. Scatter thin slices of fig evenly on to both breads. Disperse chevre crumbles on both flatbreads. Scatter whole leaves of sage (about 6-8) on to each. Drizzle with olive oil, season with salt and pepper. Pull hot pizza stone out of the oven and place both flat breads on stone. Put in oven and cook until edges are browned and cheese is starting to brown Remove flat breads from stone, finish with flake salt, cracked pepper, and a drizzle of balsamic if you’d like.