Pear Brie Flatbread with Prosciutto (Print Version)
# Ingredients:
→ Base
01 -
1 large store-bought flatbread (about 14x5 inches), or 2 smaller ones
02 -
½ tablespoon olive oil
→ Toppings
03 -
6 ounces brie cheese, room temperature, rind removed
04 -
¼ cup shallots, thinly sliced
05 -
2 teaspoons fresh rosemary, finely chopped, plus extra for garnish
06 -
2 tablespoons honey, divided
07 -
2-3 pears, cored and thinly sliced
08 -
2 ounces prosciutto, thinly sliced and torn into strips
09 -
¼ cup walnuts, caramelized or roasted, chopped
10 -
Freshly ground pepper
# Instructions:
01 -
Preheat oven to 400˚F. Place flatbread onto a parchment-lined baking sheet. Brush the top with a thin coating of olive oil. Bake for 5 minutes to crisp the crust.
02 -
Remove flatbread from the oven and maintain oven temperature. Dollop the brie around on the flatbread and spread as evenly as possible. Distribute the shallots over the brie, then sprinkle with chopped rosemary. Drizzle with 1 tablespoon of honey.
03 -
Arrange pear slices as desired. Top with prosciutto strips and chopped walnuts. Drizzle with remaining honey. Season with freshly ground pepper to taste.
04 -
Bake flatbreads for 10-12 minutes until pears soften, cheese melts, and crust edges are golden brown. Let cool slightly. Garnish with fresh rosemary sprigs and additional honey if desired. Serve immediately.
# Notes:
01 -
For best results, ensure brie is at room temperature for easier spreading on the crust.
02 -
Seasonal ripe but firm pears work best for this flatbread.