2 medium flatbreads
1 teaspoon Pompeian Rosé Balsamic Vinegar
2 Tablespoons Pompeian Rich Taste Olive Oil
½ teaspoon sea salt
½ teaspoon ground pepper
1 ½ cup dried or fresh mission figs, cut in half
8 oz. mozzarella cheese pearls
1 teaspoon parsley, diced finely
- Preheat oven to 350F.
- Add flatbreads to a large parchment lined baking sheet.
- In a small bowl, whisk together Pompeian Rosé Balsamic Vinegar, Pompeian Rich Taste Olive Oil, salt, and pepper.
- Add figs and whole mozzarella pearls onto the flatbreads, Drizzle with olive oil and vinegar mixture. Add extra salt and pepper if desired.