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.
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.
Notes
Mrs. Salty's Tip
Add the arugula and prosciutto after the flatbread comes out of the oven. The residual heat gently wilts the greens while the prosciutto stays silky and tender instead of becoming dry and chewy.
Optional variation
For an even creamier version, spread a thin layer of whole-milk ricotta over the flatbread before adding the pears and goat cheese.