Pears, muenster, arugula and prosciutto create the most perfect combination. This isn’t flatbread for the rich and famous; it’s rich and famous tasting flatbread for everyone.
"This is a great autumn starter that looks amazing. Fool your friends into thinking you have become a master chef, because although this recipe looks impressive, it’s easy to make! Try using it as a light lunch or an appetizer. The fun part about this recipe is how versatile it is – you can modify it using whatever ingredients you like or have available." - Hosea Rosenberg of Blackbelly Catering
2 pieces of flatbread
4 Slices Tillamook® Muenster Cheese
2 ripe pears, sliced
3 tablespoons extra virgin olive oil
1 cup arugula leaves, cleaned
Juice from ½ lemon
fresh cracked black pepper
Sliced Prosciutto (optional)
Preheat oven to 425°F.
Place flatbread on a baking sheet. Rub about 2 tablespoons olive oil on crust, keeping oil about 1” away from all sides. Arrange cheese evenly over crust. Arrange sliced pears over cheese, and sprinkle with black pepper and salt. Bake in middle rack of oven for about 10-12 minutes, or until edges of dough are browned and cheese is bubbly and melted. Remove from oven and let cool slightly, about 3-4 minutes. Slice into 8 pieces. Dress arugula in remaining olive oil and lemon juice. Arrange arugula on slices and serve immediately.
For a more elegant dish, arrange 1-2 slices of prosciutto on each piece after baking. Eat!