Pear, Prosciutto & Goat Cheese Flatbread
Sweet pear, creamy goat cheese, salty prosciutto and peppery arugula come together on a crisp flatbread finished with Salty Olive Pear Cranberry Balsamic. An easy early-fall appetizer or light supper that's perfect for sharing.
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Servings: 4 Servings
Ingredients
- 2 Naan or artisan flatbread
- 2 Tbsp extra virgin olive oil
- 1 large pear, ripe but firm thinly sliced
- 4 oz goat cheese crumbled
- 1 1/2 cups baby arugula loosely packed
- 1/4 cup walnuts roughly chopped and toasted
- 2-3 Tbsp Salt Olive Cranberry Pear Balsamic for finishing
- 1 tsp Fresh Thyme leaves
- Freshly cracked pepper to taste
- Flaky sea salt to taste
Instructions
- Preheat oven to 425°F. Place the flatbreads on a baking sheet and lightly brush each with extra virgin olive oil.
- Arrange the sliced pear over the flatbreads and scatter the goat cheese over the top.
- Bake for 8–12 minutes, or until the flatbread is crisp around the edges, the pears have softened slightly and the goat cheese is warm.
- Remove from the oven and immediately top with the prosciutto and fresh arugula. The residual heat will gently wilt the arugula without making it soggy.
- Sprinkle with toasted walnuts and fresh thyme. Finish with freshly cracked black pepper and a generous drizzle of Pear Cranberry Balsamic.
- Slice into wedges and serve warm.
