Venison Bresaola and Feta Cheese Flatbread

Sweet and salty is a combination that’s hard to beat in an appetizer. I love to incorporate my venison backstrap bresaola into charcuterie boards or eat it as a snack while I’m hunting, but I also use it in appetizers like this flatbread recipe.

This simple flatbread is perfect as an appetizer or light meal.

Think of this as a mini pizza. The sweet comes from the fig and honey spread. The salty comes from the bresaola and the mix of feta and Parmesan cheeses.

This is the perfect appetizer for home-cured bresaola or any cured meat.

I’ve also used sliced fresh figs and honey in place of the spread when available. Mix and match ingredients like fruit spreads, fresh fruit, or different cheeses to make these your own.

Slice for easy serving.

The preparation could not be simpler. And the cooking time is short, making this the perfect throw-together appetizer if you need something in a hurry.

Start with a base of flatbread or naan—the fresher the better. Spread on a thin layer of the honey and fig spread.

Spread a thin layer of honey fig preserves or sliced fresh figs and a drizzle of honey.

Top with sliced bresaola and sprinkle over the two cheeses. Finally, add the sliced shallot.

Top with slices of bresaola, both cheeses, and thinly sliced shallot before baking.

Place the flatbreads on a baking sheet and pop them in a preheated 350-degree oven until the cheese melts and the shallots have caramelized. Slice and serve warm.