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


  1. Preheat oven to 350F.
  2. Add flatbreads to a large parchment lined baking sheet.
  3. In a small bowl, whisk together Pompeian Rosé Balsamic Vinegar, Pompeian Rich Taste Olive Oil, salt, and pepper.
  4. Add figs and whole mozzarella pearls onto the flatbreads, Drizzle with olive oil and vinegar mixture. Add extra salt and pepper if desired.