Fig, Blue Cheese, and Arugula Flatbread

Fig, Blue Cheese, and Arugula Flatbread

Easy to assemble and easy to share (or not!)! Enjoy this gourmet flatbread as a shared appetizer or as a main dish alongside a glass of Sonoma Harvest Cabernet Sauvignon.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4



  • Preheat the oven to 425 degrees and line a sheet tray with parchment paper.
  • Place the rounds of flatbread on the prepared sheet and spread Sonoma Harvest Caramelized Red Onion and Fig Tapenade on flatbread.
  • Sprinkle with blue cheese.
  • Bake until the flatbreads are golden and toasted around the edges, about 10-12 minutes.
  • While the flatbreads bake, drizzle baby arugula with Sonoma Harvest California Extra Virgin Olive Oil and season lightly with salt and pepper. Toss and reserve.
  • When the flatbreads are done baking, scatter with the baby arugula and add Prosciutto if using.
  • Slice, serve, enjoy!

4 comments on “Fig, Blue Cheese, and Arugula Flatbread

  1. Does the meyer lemon oil expire? I bought at Home Goods and noticed the bottle said 02 June that the expiration date? Didn’t say on the bottle.

    • Hello! Yes, the date on the bottle is the best by date. We do suggest consuming on or prior to that date. If you would like to purchase a new bottle, be sure to check out the varieties offered by choosing the shop tab at the top of this page. We are able to ship products directly to you from our warehouse. Thanks for your interest!

    • Hi Carla, Thanks for the great question! The olives being use in our current production of garlic oil are Chilean. We source the highest quality EVOO with a mild flavor profile to compliment the garlic flavor. Hope this helps to answer your curiosity!
      Be well!

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