Honey Pear Flatbread (Print Version)
# Ingredients:
→ Base
01 -
½ tablespoon of olive oil, for brushing
02 -
One large pre-made flatbread (about 14x5 inches), or use two smaller ones instead
→ Toppings
03 -
2 to 3 pears, thinly sliced after coring
04 -
¼ cup chopped caramelized or toasted walnuts
05 -
6 oz brie cheese at room temp, with rind removed
06 -
2 oz torn strips of thinly sliced prosciutto
07 -
Shallots, sliced very thinly (about ¼ cup)
08 -
2 tbsp honey, divided for drizzling
09 -
Fresh rosemary, finely chopped (2 tsp), plus extra sprigs as topping
10 -
A touch of freshly ground pepper
# Instructions:
01 -
Set oven to 400˚F. Use a parchment paper-lined baking tray for the flatbread. Lightly coat the surface with olive oil using a brush. Bake for about 5 minutes until it firms up slightly.
02 -
Take the flatbread out of the oven and keep your oven on. Spread chunks of brie evenly across the flatbread. Sprinkle over the sliced shallots and a bit of the chopped rosemary. Finish this layer by drizzling 1 tablespoon of the honey.
03 -
Lay out the pear slices however you like. Add the prosciutto strips next and scatter the walnuts on top. Drizzle the rest of the honey over everything, and grind a little bit of black pepper to season.
04 -
Bake for 10-12 minutes, letting the pear slices soften, the cheese get melty, and the edges of the crust turn golden. Cool for a couple of minutes. Add more fresh rosemary or a drizzle of honey, if you’d like, before serving warm.
# Notes:
01 -
Let the brie warm to room temperature first. It spreads on the crust much easier.
02 -
Pears that are just ripe but still firm work the best for this dish.