Fig season has come and past, but not without the annual fig flat breads. My parents have a fig tree in their backyard, and every year I go over and eat a few fresh figs then take some back home to put on a flat bread. This recipe is great on its own or as a dish to serve to friends during wine night.
- Thinly slice red onion and place in frying pan with olive oil. Sprinkle with salt and pepper. Sautee onion until soft.
- Lay out flat breads and sprinkle a little bit of salt and pepper on each. Slice figs lengthwise, saving half of them on the side.
- Spread out the red onions, the other half of sliced figs, and goat cheese on the flat breads.
- Bake in the oven at 400 degrees for 12-15 minutes or until bread starts to look golden brown.
- Meanwhile, heat balsamic vinegar in a small sauce pan over the stove. Simmer the balsamic vinegar until it is reduced by half and is thicker. Once it is thickened, remove from heat.
- After flat breads are finished baking, remove from oven and place baby kale and remaining figs on top of the flat breads. Drizzle with balsamic reduction and enjoy!