Pear & Muenster Flatbread

  • 15
    min prep
  • 30
    min total
  • 4
    Servings

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

Let's Make This!

Ingredients
  • 2 pieces of flatbread
  • 4 Tillamook Muenster Cheese Slices
  • 2 ripe pears, sliced
  • 3 tablespoons extra virgin olive oil
  • 1 cup arugula leaves, cleaned
  • Juice from ½ lemon
  • Kosher salt
  • fresh cracked black pepper
  • Sliced Prosciutto (optional)
Directions
  • Step 1

    Preheat oven to 425°F.

  • Step 2

    Place flatbread on a baking sheet. Rub about 2 tablespoons olive oil on crust, keeping oil about 1” away from all sides.

  • Step 3

    Arrange cheese evenly over crust. Arrange sliced pears over cheese, and sprinkle with black pepper and salt.

  • Step 4

    Bake in middle rack of oven for about 10-12 minutes, or until edges of dough are browned and cheese is bubbly and melted.

  • Step 5

    Remove from oven and let cool slightly, about 3-4 minutes. Slice into 8 pieces.

  • Step 6

    Dress arugula in remaining olive oil and lemon juice. Arrange arugula on slices and serve immediately.

  • Step 7

    For a more elegant dish, arrange 1-2 slices of prosciutto on each piece after baking. Eat!

Recipe By

Hosea Rosenberg

Chef Hosea and mixologist James Lee’s mobile catering company provides 5-star quality for any occasion, at any location. Named after Blackbelly Sheep native to Barbados, which are considered a culinary delicacy, many ingredients are sourced from local Blackbelly Farm.

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