Fig and Goat Cheese Flatbread with Etude Heirloom Pinot Noir

Prep Time: 15 mins | Cook Time: 12 mins | Serves: 2 to 4 | Pairs with: Etude Heirloom Pinot Noir

TL;DR: A sweet and savory flatbread topped with fresh figs, caramelized onions, goat cheese, prosciutto, and dressed arugula, baked at 400°F for 10 to 12 minutes. Pairs with Etude's Heirloom Pinot Noir, rated 96 points by JamesSuckling.com, which praised its old-vine character, dried strawberry and flower aromas, and dusty, layered texture. A seasonal transition dish that works equally well as a light main, starter, or shared plate for an early autumn evening outdoors.

A Dish for the In-Between Season

Early autumn in Napa and Sonoma has its own particular quality. The harvest is ending, the evenings are cooling, but the afternoons are still warm enough to eat outside. Figs are at their peak. The first hints of fall are on the way.

This fig and goat cheese flatbread lives exactly in that moment. Sweet, ripe figs against creamy goat cheese, the richness of prosciutto, the slight bitterness of fresh arugula, and the sticky depth of caramelized onions underneath it all. It comes together in under 30 minutes and tastes like the season it was made for.

Paired with Etude's Heirloom Pinot Noir, one of the winery's most distinctive bottles, the combination is as satisfying as early autumn itself.

At a Glance

Ingredients

• 1 flatbread (regular, grain-free, or whole grain)
• 3 to 5 fresh figs, sliced
• 2 oz goat cheese
• 6 oz thinly sliced prosciutto
• 1/4 cup caramelized onions
• 2 cups fresh arugula
• 2 tablespoons extra-virgin olive oil, divided
• Salt and pepper to taste
• 1 teaspoon balsamic reduction (optional)

Instructions

1. Preheat oven to 400°F.
2. Brush the flatbread with half the olive oil. Spread goat cheese evenly across the surface. Add caramelized onions and arrange the sliced figs on top.
3. Bake for 10 to 12 minutes, until the goat cheese is soft and melted and the edges of the flatbread are golden and slightly crisp.
4. In the last 2 minutes of baking, toss the arugula in a small bowl with the remaining olive oil, a pinch of salt, and black pepper until lightly dressed.
5. Remove the flatbread from the oven. Immediately drape the prosciutto slices over the hot surface, allowing them to warm and slightly curl from the heat.
6. Scatter the dressed arugula generously over the top. Drizzle with balsamic reduction if using. Cut into wedges or squares and serve immediately.

The Wine: Etude Heirloom Pinot Noir

The Heirloom Pinot Noir is made from rare, heirloom clonal selections of Pinot Noir grown at Grace Benoist Ranch in the Carneros AVA. Each selection carries its own distinct character developed over decades of careful cultivation on the ranch's volcanic soils. Rather than blending toward a single consistent profile, the Heirloom preserves the individuality of each clone, producing a wine that shifts and opens as it sits in the glass.

JamesSuckling.com awarded it 96 points, writing: "This is such a gorgeous Pinot with old-vine character, because of the heirloom vines. Dried strawberries, flowers and hints of spice. Olives, too. Medium to full body with a dusty texture and very pretty berry and cherry character. Real Carneros Pinot."

That description, dried strawberries, flowers, dusty texture, real Carneros character, is exactly what makes this wine the right match for a dish built on figs, goat cheese, and prosciutto.

Shop the 2021 Etude Heirloom Pinot Noir.

Why This Pairing Works

Fresh figs bring a soft, honeyed sweetness that echoes the dried strawberry and berry notes in the Heirloom Pinot Noir without duplicating them. Goat cheese introduces a tangy creaminess that the wine's acidity cuts through cleanly, refreshing the palate between bites. Prosciutto adds salt and savory depth that brings out the wine's fruit. Arugula provides a peppery bitterness that lifts the whole plate and keeps the pairing from feeling heavy.

The balsamic reduction, optional but recommended, adds a sweet-acidic gloss that mirrors the wine's layered complexity.

FAQs: Fig and Goat Cheese Flatbread

When is fig season?
Fresh figs are typically in season from late June through early October in California, with the most concentrated availability in August and September. Black Mission, Brown Turkey, and Kadota varieties all work well in this recipe.

Can I use dried figs instead of fresh?
Yes, though the texture and sweetness differ. If using dried figs, slice them thinly and consider adding a small drizzle of honey over the flatbread before baking to compensate for the reduced moisture.

What makes Heirloom Pinot Noir different from Carneros Pinot Noir?
The Heirloom is produced from rare, heirloom clonal selections of Pinot Noir that carry more age and individual character than standard commercial clones. The resulting wine has more complexity and layering, describing what JamesSuckling.com called "old-vine character." The Carneros Pinot Noir is Etude's estate flagship and expresses the full Carneros terroir with a brighter, more immediately accessible profile.

Why does Pinot Noir pair well with figs and goat cheese?
Pinot Noir's combination of red fruit, natural acidity, and earthy complexity bridges sweet and savory elements naturally. Its acidity cuts through the fat of the goat cheese, its fruit echoes the figs, and its earthy notes harmonize with the prosciutto and arugula.

Can this flatbread be made as a vegetarian dish?
Yes. Simply omit the prosciutto. The fig, goat cheese, caramelized onion, and arugula combination is complete and satisfying on its own, and the Heirloom Pinot Noir pairs equally well with the vegetarian version.

Shop the 2021 Etude Heirloom Pinot Noir at etudewines.com.

Enjoy responsibly. Pour & Protect.