Fig, Caramelized Onion, Arugula & Vegan Ricotta Flatbread
About a year ago, my parents went to Italy and brought us back a beautiful bottle of balsamic. Also two more for themselves. (This stuff is liquid gold.) Since then, it's been in the cupboard with the olive and sesame oils, in hibernation, waiting for the perfect dish to drizzle.
That happened Saturday night when I was feeling fig inspired. I'm a big fan of these nature's candies, but don't cook with them nearly enough. Once I got the idea in my head, this flatbread followed pretty quickly since I can't physically get enough pesto in my life (i.e. Kevin offered for me to lick the spreading spoon), and it's the perfect savory to a sweet fig paring. Plus we had the balsamic.
It did not disappoint. Add the creamy vegan ricotta, sweet onions and peppery arugula-- the final product was heaven.
It goes down in four main steps, and takes about 30 minutes to prep + 10 to cook.
Flatbread & Toppings
flatbread or naan (I bought it from Sprouts)
- half a red onion, thinly sliced
- 2 tbsp olive oil
- handful of arugula
- 2-4 Turkish figs, sliced (or fresh figs if you can find them!)
- balsamic vinegar or glaze
Vegan Basil Pesto
1 cup fresh basil
- 1/4 cup walnuts
- 1 tbsp nutritional yeast
- 2 cloves garlic
- 1/4 cup olive oil
- a little salt & pepper
Vegan Ricotta Cheese
- 1 package extra firm tofu
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1 lemon, juiced
- 2 tbsp nutritional yeast
- 1 tsp fresh basil, chopped
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp pepper
Step 1: Caramelize the onions
- Preheat oven to 425.
- Heat up a frying pan or cast iron skillet and add olive oil. Once it's hot, add the onions.
- Caramelize the onions by cooking them for about 20 minutes without stirring too much so that they brown on the bottom. I added a little maple syrup (sugar works too) for good measure :) but it's totally optional.
Step 2: Make the pesto
- Add all pesto ingredients to a food processor (or blender) & blend for a minute-ish. Plus up or minus olive oil based on how thin you want it.
- Put the pesto in a bowl, cause we're about to reuse the food processor.
Step 3: Make the ricotta
- Just like the pesto, put all ricotta ingredients into the food processor & blend for a minute-ish. And you just made vegan cheese.
Step 4: Make the flatbread
- Spread the pesto on your flatbread as a base.
- Bake the flatbread for about 10 minutes. When it's done, put it on a cutting board.
- In the pan with the onions, add bit of olive oil mix in the arugula. Toss to coat and wilt the arugula for about 30 seconds.
- Put the onions & arugula on the flatbread and top with sliced figs.
- Drizzle with the balsamic vinegar, cut and serve.