Everyone’s writing about “back-to-school” recipes this week. I don’t have kids and I’m not heading back to class, but I couldn’t resist riffing on the theme. Call it seasonal inspiration.
The back-to-school buzz made me nostalgic. As a kid I loved the return to routine: fresh haircuts, new clothes, and perfectly organized school supplies. Picking a first-day outfit felt like a creative act—I planned ensembles for weeks and always tried something bold. Some looks were more successful than others, but I owned the risk-taking.
Supply shopping was a genuine joy for me. I looked forward to the annual trip to Staples and the thrill of filling binders, arranging subject dividers, and labeling notebooks. Even now a Staples commercial can trigger a rush of memories.
My little sister Zoe starts kindergarten next week and I’m oddly jealous. She has so many firsts ahead of her. I keep telling her how great it will be, and when she insists she wants to be a grownup I remind her that childhood is worth savoring. I may have gotten a little dramatic about it.
Even without kids, I’ve embraced the back-to-school feeling. I treat September as a fresh start, so I used these final summer days to get organized. My recipe binders and scattered magazine clippings finally got sorted, and I created a running list of dishes to test this fall.
Instead of a first-day outfit, here’s a first-day recipe that sets the tone: Flatbread with Fresh Figs, Prosciutto and Goat Cheese.
This flatbread surpassed my high expectations. Sweet ripe figs, creamy goat cheese, salty prosciutto and crisp bacon create a delightful contrast of flavors and textures. Arugula adds peppery brightness and a balsamic reduction brings a touch of sweet acidity. It’s also a very attractive dish—you know I appreciate pretty food.
Fig season is short, so make this now. I use two layers of figs: a scatter of chopped figs on the raw dough that roast while the flatbread bakes, and thinly sliced fresh figs added afterward and briefly broiled to caramelize them. The result is tender, juicy, and intensely sweet.
If you really dislike figs, peaches, plums, or strawberries can work as substitutes, but I recommend trying figs while they’re at their peak. Even my dad, who usually avoids figs, approved enthusiastically.
This flatbread is a perfect end-of-summer recipe: simple, fresh, and flexible. Serve it as a light meal or an elegant appetizer. Prep is minimal—store-bought dough is fine—and the cook time is short. For a smoky boost, grill the flatbread on the grates for Labor Day. Summer may be winding down, but this flatbread keeps the season’s flavors alive.
Flatbread with Fresh Figs, Prosciutto and Goat Cheese: (Serves 4–6 as an appetizer)
Ingredients:
12 ounces store-bought or homemade pizza dough at room temperature
1½ tablespoons extra virgin olive oil
Salt and freshly ground pepper
8 ounces fresh goat cheese, divided
6 ripe black mission figs, divided
1/3 cup balsamic vinegar
2 ounces prosciutto, very thinly sliced
½ cup arugula
2 slices cooked bacon, crumbled
Preparing your flatbread:
– Preheat the oven to 450°F.
– On a floured surface, roll the pizza dough into a rectangle about 1/4-inch thick (roughly 14×8 inches). Transfer to a parchment-lined baking sheet. Brush with olive oil and season with salt and pepper.
– Crumble 6 ounces of the goat cheese over the dough, or spread it into an even layer. Dice two of the figs and scatter them across the dough.
– Bake for 12–15 minutes, until the crust is lightly browned and cooked through.
– While the flatbread bakes, make the balsamic reduction. Simmer the balsamic vinegar over low heat for about 10 minutes until reduced by half and syrupy. Let cool slightly.
– Remove the flatbread from the oven. Top with prosciutto, then arrange thinly sliced remaining figs over the prosciutto. Crumble the remaining 2 ounces of goat cheese on top.
– Place under the broiler for 2–3 minutes until the prosciutto crisps at the edges and the figs caramelize slightly. Finish with arugula, crumbled bacon, and a drizzle of the balsamic reduction. Slice and serve immediately.
I’m excited to be part of Food Network’s Summer Fest this week. Enjoy fig season while it lasts—happy back-to-school week and happy cooking!