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Cambozola and Fig Flatbread - Perfectly Provence
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+ servings
Cambozola and fig flatbread @CocoaandLavender

Cambozola and Fig Flatbread

A warm and toasty lavash (sheet flatbread) covered in bold creamy Cambozola cheese and figs with fresh thyme and pine nuts baked to perfection.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Lunch Dish, Starter Course
Cuisine French, Provencal
Servings 2 people

Ingredients
  

  • 1 large sheet lavash
  • 1 large egg white
  • 6 oz Cambozola cheese without the rind, at room temperature
  • 2 tbsp fresh thyme 1 teaspoon if using dried
  • 16 (approx 1lb) figs cut into 1/4-inch thick slices
  • handful pine nuts
  • Salt
  • freshly ground black pepper
  • extra virgin olive oil

Instructions
 

  • Preheat oven to 400°F (200°C).
  • Place the lavash on a baking sheet and brush with a little egg white. Place in the oven for 1 minute to seal the bread.
  • Let cool.
  • Once cool, mix the remaining egg white with the softened cheese and spread evenly over the entire lavash.
    cambozola and fig flatbread @CocoaandLavender
  • Sprinkle with half the thyme leaves (or all the dried thyme, if using).
  • Layer the figs on top of the cheese, as if they were roofing shingles.
    cambozola and fig flatbread @CocoaandLavender
  • Sprinkle with the pine nuts and remaining fresh thyme leaves.
  • Lightly salt and generously pepper the top of the flatbread.
  • Drizzle with olive oil, and bake for 11-12 minutes until edges are crisp and brown and figs are soft.
  • Cut into quarters and serve immediately.

Notes

Serves 2 as a light meal with a salad, or 4 as a first course.
 
Tried this recipe?Let us know how it was!