Description
An easy and elegant flatbread combining sweet, tender pear with tangy blue cheese, melted mozzarella, crunchy walnuts, fresh thyme, and a lightly sweet walnut-honey drizzle. Perfect as an appetizer, light lunch, or casual dinner.
Ingredients
For the Flatbread
1 large flatbread or naan (about 200 g)
1 ripe but firm pear, thinly sliced
4 oz (115 g) blue cheese, crumbled
1/2 cup (55 g) shredded mozzarella cheese
1/3 cup (40 g) walnuts, roughly chopped
1 tbsp olive oil
1 tsp fresh thyme leaves
1/4 tsp black pepper
For the Walnut-Honey Drizzle
2 tbsp honey
1 tbsp olive oil
1 tbsp finely chopped walnuts
1 tsp fresh lemon juice
Pinch of salt
For Garnishing
1 tbsp fresh thyme leaves
1 tbsp chopped walnuts
1 tbsp dried cranberries, optional
Instructions
1. Preheat the oven to 425°F (220°C). Place the flatbread on a parchment-lined baking sheet.
2. Wash and thinly slice the pear. Use a ripe but firm pear so it softens during baking while holding its shape.
3. Brush the flatbread lightly with olive oil. Sprinkle the shredded mozzarella evenly over the surface, leaving a small border around the edges.
4. Arrange the pear slices evenly over the mozzarella. Scatter the crumbled blue cheese and roughly chopped walnuts over the top.
5. Sprinkle the fresh thyme leaves and black pepper over the flatbread.
6. Bake for 10–12 minutes, or until the edges are crisp, the mozzarella has melted, and the blue cheese is warm and slightly softened.
7. While the flatbread bakes, combine the honey, olive oil, finely chopped walnuts, lemon juice, and a pinch of salt in a small bowl. Stir until well combined.
8. Remove the flatbread from the oven and let it cool for 2–3 minutes. Drizzle the walnut-honey mixture generously over the warm flatbread.
9. Finish with fresh thyme, extra chopped walnuts, and optional dried cranberries.
10. Cut the flatbread into wedges and serve warm while the crust is crisp and the cheeses are creamy.
Notes
Choose a ripe but firm pear such as Bosc, Anjou, or Bartlett so it softens without becoming watery. Slice the pear thinly so it cooks quickly and distributes evenly across the flatbread. Avoid overloading the flatbread with toppings to help the crust stay crisp. Fresh thyme provides a brighter herbal flavour than dried thyme. The walnuts toast slightly while the flatbread bakes, enhancing their flavour and crunch. Add the walnut-honey drizzle after baking to keep its fresh, glossy flavour. Let the flatbread cool for a few minutes before slicing to help maintain its crisp texture. Goat cheese can be used instead of blue cheese for a milder, creamier flavour. Pecans can be substituted for walnuts. Prepare the toppings and walnut-honey drizzle ahead of time, but assemble and bake the flatbread shortly before serving for the best texture. Serve as an appetizer with olives, fresh fruit, nuts, or a simple green salad.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American