1 multigrain flat bread (store-bought or homemade, about 22cm in diameter)
¼ cup ricotta cheese
1 garlic clove, minced
2 fresh figs, quartered
1 medium white onion, sliced
1 tsp olive oil
1 tbsp balsamic vinegar
1 handful of rocket
1 Warm the flat bread in the oven at 175C for 5-10 minutes.
2 In a medium saucepan, heat the olive oil and sauté the onion over a medium heat until it starts to become translucent.
3 Once translucent, add the balsamic vinegar. Mix until the vinegar is distributed evenly, and continue cooking until the onions are soft and the balsamic has evaporated. Set aside.
4 In a small bowl combine the ricotta and garlic.
5 Remove the flat bread from the oven and spread the ricotta mixture evenly over the surface. Top with the onions, figs, and rocket.
6 Cut into slices before serving.