From Wednesday September 24 2003 LA TIMES Food Section, page F3. Flatbreads are available at Trader Joe's and Middle Eastern markets. Try Jungle Jim's, too. Ingredients 1 pound Fresh Black Mission Figs about 20 Sm 1/2 cup Port Wine 1/4 cup Balsamic Vinegar 3 tablespoon Brown Sugar 2 tablespoon Fresh Rosemary Chopped 3 tablespoon Shallot Minced 1/4 teaspoon Salt 2 ounces Prosciutto About 6 Slices 6 ea 1 inch Flatbreads 4 ounces (1 cu Mild Blue Cheese Crumbled

Instructions
1. Preheat oven to 375. Remove the stems from the figs, then cut the figs into quarters. Place in a 9-by-12 inch glass baking dish. Combine the port wine, balsamic vinegar, brown sugar, rosemary, shallots, and salt. Pour over figs and roast in a 375 oven for 30 minutes, stirring several times. Remove from the oven and set aside to cool slightly.

2. Cut the prosciutto horizontally into half-inch strips.

3. Place the flatbreads on a baking sheet and bake for 5 minutes. Remove the baking sheet from the oven and turn the flatbreads over.

4. Place the fig mixture in a food processor and pulse 4 or 5 times to break up the figs. The mixture will resemble a thick marmalade.

5. Spread about one-fourth cup fig mixture on each flatbread to within half an inch of the edge. Sprinke the blue cheese on top of the jam, evenly dividing it between the 6 pizzas, then drape the prosciutto slices on top.

6. Bake until the cheese has melted and the flatbread is crisp, about 5 to 7 minutes. Slice and serve warm or at room temperature.

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Yields: 6 Servings
    

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