April 19, 2021

Fig, Manchego and Serrano Flatbread

Recipe by Chef Denise Paul Shavandy
Pairing 2018 Barbera – Macotera 09 Vineyard
Serves 4


  • 2 Each Flatbreads (Naan works great)
  • 2 Tbsp Olive Oil
  • 2 Cloves Garlic (Crushed)
  • 1 1/2 Oz Serrano Ham (Thinly Sliced)
  • 2 Oz Manchego Cheese 12 Month (Shredded)
  • 1/2 Oz Baby Kale
  • 6-7 Each Dried Black Mission Figs
  • 6-8 Sprigs Fresh Thyme
  • Fresh Ground Black Pepper


  • Lay the flatbreads on a cookie sheet. Combine the olive oil and crushed garlic,
    and spread over the top of flatbread. Sprinkle half of the Manchego cheese
    over the two flatbreads and reserve the other half of Manchego Cheese to
    sprinkle on top. Tear the Serrano ham into pieces and distribute over both flat
    breads. Rough chop the baby kale and sprinkle over the Serrano ham. Slice
    the figs, about 1/8” thick, and distribute over the kale. Chop fresh thyme and
    sprinkle over flatbreads. Finish with the remaining half of Manchego cheese.

  • Bake flatbreads at 400 degrees 6-10 minutes or until cheese is melted and
    crust begins to brown.

  • Remove from the oven and finish with a couple turns of fresh ground pepper
    from a mill. Cut into 6-8 slices and serve warm with a glass of LangeTwins
    Macotera 09 Barbera!

  • Note:
    The flatbread should be about 9” diameter. If they are larger you may want to
    increase toppings just a bit. I found that pre-made naan works great, but you
    could also use something thinner like a lavosh, or a premade thin pizza crust.
    If you are feeling industrious, make your own! For this flatbread, you will want
    to par-bake your crust before topping so that the topping do not dry out too
    much during cooking.

Chef Denise Paul Shavandy

Chef Denise Paul Shavandy

Chef Denise Paul Shavandy is currently the Executive Chef at Café Modern in the Modern Art Museum of Fort Worth. Her menus change seasonally with a focus on local products from artisan cheese to meat and produce. She enjoys incorporating flavors from across the globe like Moroccan influenced spice blends, Indian style curries, and vibrant flavors from across Asia. She has owned three restaurants, served as executive chef and recipe development for a large grocery chain, spent time as college culinary instructor, and taught classes for home cooks. Chef Denise is a member of Les Dames d’Escoffier, and is a Food Network Chopped winner! She loves wearing wacky socks, has a black belt in tae kwon do, and spends her free time riding her motorcycle and practicing yoga.
“I love incorporating vibrant flavors from across the globe.”

Pairing | 2018 Barbera – Macotera 09 Vineyard

Bright red fruit notes with soft spice.
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