Sweet potato and fig flatbread: An elevated appetizer that's surprisingly easy to make
This rosemary-scented recipe from Dhivya Subramanian is sure to be a crowd-pleaser this holiday season
I first tried this flatbread when my best friend, Sush Rao, made it for me, and it’s one of those appetizers that looks fancy, but is surprisingly easy to pull off — which makes it ideal for entertaining during the busy holiday season.
I’ll admit, I’m not usually the biggest fan of Gorgonzola, but on this flatbread, it’s a must. The creamy, tangy cheese combined with roasted sweet potatoes and dried figs is pure magic. Trust me, it works beautifully.
Ingredients
- 1 large (approx. 340 g) sweet potato, peeled and sliced ⅛ inch thick with a mandolin or knife
- 5 tbsp extra-virgin olive oil, divided, plus more to serve
- 1 tsp kosher salt
- 2 tbsp fresh rosemary, chopped
- 2 store-bought flatbreads
- 10 dried figs, roughly chopped
- ¼ cup crumbled Gorgonzola
- Flaky salt, to serve
- Balsamic glaze, to serve
Preparation
Heat oven to 425F with the rack in the middle position.
In a large bowl, toss sweet potato slices with 3 tablespoons olive oil, salt and rosemary until evenly coated.
Brush flatbreads with remaining 2 tablespoons olive oil and place them on a baking sheet.
Arrange sweet potato slices in circles on the flatbreads, starting from the edges and working inward, and overlapping the pieces slightly. Scatter figs and Gorgonzola on top, then bake until the sweet potatoes are cooked and Gorgonzola is melted and bubbly, 11 to 13 minutes.
Heat broiler to high and broil until the Gorgonzola starts to brown, about 30 to 45 seconds, keeping a close eye to avoid burning.
Serve with a drizzle of olive oil, flaky salt and balsamic glaze, if desired.
Serves 8
Produced in collaboration with CBC Creator Network.
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