Creamy, tart goat cheese and sweet fig spread… just thinking about it, you know it tastes darn good together. But that's not all these flatbreads have going for them. Add in the nice flourish of acid-y sweetness with caramelized onions, fresh greenery with arugula and asparagus, and, why not, toasted walnuts, and we've got the Grand Poobah of flatbreads right here, being baked in your kitchen.
Halve and peel onion. Slice halves into thin strips.
Trim woody ends off asparagus and halve lengthwise. Cut into 1" pieces on an angle.
Par-Bake Flatbreads and Toast Walnuts
Place flatbreads directly on oven rack in hot oven and bake until lightly browned, 5-6 minutes.
Carefully remove from oven and set on a clean work surface
While flatbreads par-bake, place a medium non-stick pan over medium heat.
Add walnuts to hot, dry pan. Stir often until aromatic, 4-5 minutes.
Remove walnuts to a plate.
Reserve pan; no need to wipe clean.
Caramelize the Onion
Return pan used to toast walnuts to high heat.
Add 2 tsp. olive oil and onion to hot pan. Stir constantly, 3 minutes.
Reduce heat to medium and stir occasionally until onion is golden brown and tender, 6-9 minutes.
Stir in balsamic vinegar, ¼ tsp. salt, and ¼ tsp. pepper. Cook until completely reduced, 2-3 minutes.
Remove from burner.
Assemble the Flatbreads
Top flatbreads with fig spread, caramelized onion, mozzarella, asparagus, and goat cheese (breaking up with your hands if needed).
Drizzle flatbreads with ¼ tsp. olive oil.
Bake Flatbreads and Dress Arugula
Place flatbreads directly on oven rack with prepared baking sheet on rack below to catch any drips. Bake until cheese bubbles, 8-10 minutes.
While flatbreads bake, place arugula in a mixing bowl. Toss with 1 tsp. olive oil and a pinch of salt and pepper.
Plate dish as pictured on front of card, garnishing with walnuts and arugula. Bon appétit!