California Fig Spring Flatbread

Servings: 12

Prep Time
Cook Time
Total Time

Lemon Pesto Sauce:

  • 2 cloves garlic
  • 1 cup fresh basil leaves, packed
  • 3/4 cup olive oil
  • 1/3 cup grated Parmesan cheese
  • 4 Tbsp toasted pine nuts
  • 1 Tbsp freshly grated lemon zest
  • 1 Tbsp freshly squeezed lemon juice
  • 1/2 tsp salt
  • 1/2 tsp black pepper


  • 1 pkg (12 to 14 oz) flatbread (2 count)
  • 8 oz burrata cheese
  • 8 California Dried Golden or Mission Figs, thinly sliced
  • 6 spears asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup frozen peas, thawed
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup arugula, packed
  • 1 tsp salt
  • Pinch red chili flakes


  1. Lemon Pesto Sauce: In food processor, pulse together garlic, basil, oil, cheese, pine nuts, lemon zest, lemon juice, salt and black pepper until smooth.

  2. Flatbread: Preheat oven to 425° Spread pesto evenly on both flatbreads leaving 1/2-inch border. Cut burrata cheese in half and spread creamy center evenly over pesto. Tear outer casing of burrata into small pieces; set aside.

  3. Transfer flatbreads to parchment paper–lined baking sheet. Top evenly with figs, asparagus and peas. Sprinkle with Parmesan cheese.

  4. Bake for 8 to 10 minutes or until crust is golden brown and toasted.

  5. Top flatbreads with torn burrata pieces and arugula and season with chili flakes and salt. Slice and serve warm.

  • TIP: For a quick and easy preparation, add freshly grated lemon zest and a squeeze of lemon juice to your favorite jar of basil pesto.