2 medium flatbreads

1 teaspoon Pompeian Rosé Balsamic Vinegar

2 Tablespoons Pompeian Bold Extra Virgin 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 Bold Extra Virgin Olive Oil, salt, and pepper.
  4. Add figs and whole mozzarella pearls onto the flatbreads, Drizzle with extra virgin olive oil and vinegar mixture. Add extra salt and pepper if desired.
  5. Bake for 15 minutes, or until the cheese pearls begin to melt. Serve immediately topped with diced parsley.