These 5 Ingredient Fig and Smoked Gouda Flatbreads are super easy to make, and they’re such a light, simple meal to put together! They’re topped with smoked gouda cheese, fresh figs, thyme, and honey, and the combination is absolutely out of this world! They’re great to entertain with, or to add to a cheeseboard!
Words cannot describe my love for these flatbreads. They’re SO incredibly simple, and they highlight some of my favorite flavors in the most beautiful way. First of all, there are only five ingredients, and they take 15 minutes or less to make. Secondly, FIGS. Why can’t the season last longer?! They’re soooo amazing and that seedy texture gets me every time. Also, cheese. No explanation needed.
Is there really anything more beautiful than the sight of fresh figs? Call me dramatic, but I just love them so much! They’re so insanely gorgeous.
My favorite figs are the green figs, but black mission coming in at a close second. I find the green to be a little sweeter, and the black a tiny bit earthier. Both completely lovely though. My grocery store didn’t have the green ones the day I went to make these, so I went for black mission.
You can definitely use either or both though!
The gouda I got at the store was an “apple smoked” gouda. It has a lighter smoked flavor than your typical smoked cheese. I found it at Whole Foods – look for it if you have one close by. If not, any smoked gouda will do!
The combination of the smoky gouda, the fresh figs, and the honey is just unreal. And you can’t forget a little sprinkle of flaky salt! Whenever I make them, I end up wishing I tripled the number of flatbreads I made.
I should know myself better my now.
And the best part is, there only 5 ingredients and take NO time to make. They taste insanely gourmet and fancy, but they are SO not.
Such a fakeout and I love it!
I brought them to a relatives house for an appetizer and everyone couldn’t get enough. When you have fresh ingredients and flavors that just work, you really can’t beat it.
Smoky gouda, sweet figs, honey, thyme, and a touch of sea salt and garlic powder are a match made in heaven. Who would’ve known?
I honestly have no idea how I came up with the combination, but thank goodness I did. My mom has been asking for these OFTEN for the past year – like we talk about them close to once a week because they’re so insanely good.
And now that figs are finally in season, these are happening alllll the time!
This is a perfect addition to an appetizer spread, or a cheese board. It’s also a wonderful lunch for when you want to feel a little fancy..instead of scrounging the fridge for salad stuff or throwing together a sad sandwich. Or handfuls of chips and hummus followed by cookies staring you in the face. I know you’ve been there.
I have been too many times!
But hurry up and make this because the perfect late summer figs won’t be here forever!
5 Ingredient Fig and Smoked Gouda Flatbreads
These 5 Ingredient Fig and Smoked Gouda Flatbreads are super easy to make, and they're such a light, simple meal to put together! They're topped with smoked gouda cheese, fresh figs, thyme, and honey, and the combination is absolutely out of this world! They're great to entertain with, or to add to a cheeseboard!
Ingredients
- 2 pieces of naan bread (I used whole wheat)
- 2 tsp olive oil
- pinch of garlic powder
- 4 oz. smoked gouda, freshly grated (I used an apple smoked gouda)
- 6-8 fresh figs, sliced (I used a mixture of green and black mission figs)
- 1 T. fresh thyme leaves
- honey for drizzling
- flaky sea salt and pepper
Instructions
- Preheat the oven to 375℉. Line a baking sheet with parchment and place naan on it. Brush with olive oil, and sprinkle lightly with garlic powder and a little salt and pepper. Bake for 5 minutes.
- Remove from oven, sprinkle evenly with cheese, and bake for another 5 minutes until bubbly and melted.
Let cool for a minute, then arrange fresh figs on the flatbreads, drizzle with honey, sprinkle with the fresh thyme, a pinch of flaky sea salt, and a little freshly cracked black pepper.
This post was originally published on 9/19/16, but was updated with new photos and text on 9/7/18!
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