Download This “App”: Pear & Blue Cheese Flatbread

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Gone are the halycon days of hot summer and being outside until however late you want. It’s cooler now and it gets dark earlier, so you have to move it indoors. And the delights of grilling and summer veggies can’t come with you.

But that’s OK. There are tons of wonderful dishes you can prepare that will help ease the pain of less sunshine and green grass.

Pear and Blue Cheese Flatbread is one such recipe. It’s dead easy to make and it takes advantage of some wonderful autumnal flavors. The bite of blue cheese melds perfectly with the soft texture and sweetness of the pear. We have a wonderful selection right now of locally-sourced pears (from Donovan Orchards), so try different varieties to see which you like best.

The recipe below calls for fresh lavash and a hot oven for quick spell to bring the flavors together. The fresh, spicy bite of the arugula contrasts well with the warmed flavors–perfect for a darkening October evening with guests. You can go simpler, too, if you can’t find lavash or fresh flatbread by using a dry flatbread, like ak-mak brand Armenian-style crackers.

Pear and Blue Cheese Flatbread

Serves 4 to 6. Prep time: 15 minutes active; 25 minutes total.

Ingredients

  • 4 small flatbreads or 2 lavash, cut in quarters or halves
  • 1 tablespoon olive oil
  • 1 pear, cored and thinly sliced
  • 8 ounces blue cheese, crumbled
  • 2 teaspoons minced fresh sage
  • 2 tablespoons coarsely chopped walnuts
  • 2 cups arugula, washed
  • 1 tablespoon balsamic vinegar
  • Black pepper

Preparation

Heat the oven to 450 degrees F. Place the flatbread or lavash pieces on a large sheet pan and drizzle with olive oil. Spread the pear slices evenly on top, sprinkle with blue cheese, sage and walnuts. Bake for 6 to 8 minutes until the cheese is bubbly. Remove from the oven. While the flatbreads are baking, toss the arugula with the balsamic vinegar. Top the hot flatbreads with the dressed greens, sprinkle with black pepper and serve.

Serving suggestion

Serve as an appetizer course, or with a hearty bowl of soup on a chilly evening. The combination of pears with walnuts and blue cheese is a classic! Substitute fresh spinach for the arugula if you prefer.

Nutritional information per serving

  • 330 calories
  • 18 g. fat
  • 45 mg. cholesterol
  • 640 mg. sodium
  • 21 g. carbohydrate
  • 2 g. fiber
  • 14 g. protein

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