Pear and Brie Flatbread

This easy flatbread recipe features juicy pears, creamy brie, salty prosciutto and sweet honey drizzle. It makes a great appetizer or simple dinner. 

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I know everyone is all about the apple and pumpkin recipes in autumn, but let’s not forget about pears!

Pears are in season in the U.S. between August and October. At their prime they are juicy, tender and sweet, and pair well with cheeses and meat.

Which is why this pear and brie flatbread with prosciutto is the perfect balance of flavors that is great for Fall.

This flatbread is a delicious and easy dinner idea, perfect for a weeknight or pizza night. It also makes a great appetizer to split for football Sunday or a party.

This recipe calls for only seven main ingredients, uses store bought flatbread and is ready in under 30 minutes.

Ingredients

Flatbread: store bought is the easiest option, but you can certainly make your own. I used Stonefire Artisan Flatbread.
Pears: Select pears that are a day or two before full ripeness so they don’t get mushy when baked. I used Bartlett pears.
Brie: I recommend triple creme brie for this recipe. Try to find a wedge that’s 6 ounces or buy an 8 ounce wheel and snack on the rest while cooking!
Prosciutto: prosciutto adds a nice saltiness to this dish that compliments the creamy brie and sweet pears.
Shallots: the shallots are cooked for 8-10 minutes to caramelize them slightly, which adds a ton of flavor.
Honey: a drizzle of honey brings out the sweetness of the pears and ties everything together.
Spices: keeping it simple with fresh or dried thyme, salt and pepper.

Equipment

Small skillet
Baking sheet
Rubber spatula
Cutting board and knife
Measuring spoons

Instructions

Preheat oven to 400°F. Line a large baking sheet with parchment paper.

Heat one tablespoon of olive oil in a small skillet over medium heat. Add shallots and sauté, stirring frequently, until golden and soft, about 8-10 minutes.

Add fresh or dried thyme and season with salt and pepper. Cook an additional one minute, then remove from the heat.

Place flatbreads on the parchment lined baking sheet and drizzle with olive oil. Add shallots to the flatbread and spread into an even layer.

Top with brie cheese, pears and prosciutto. Season with salt and pepper.

Bake flatbreads for 10-12 minutes, or until the cheese is melted and the crust is golden.

Once flatbreads have cooled for a few minutes, drizzle them with honey and cut into triangles.

Additional or Alternative Toppings

Fig jam: add dollops of fig jam onto the pizza before or after baking.
Balsamic glaze: instead of honey, drizzle on balsamic glaze after baking for a zesty punch of flavor.
Arugula: add after baking for some greens and a peppery bite.
Walnuts: for some crunch.

Tips and FAQ

• Evenly distribute toppings on the flatbread to ensure you get everything in each bite.
• Tear prosciutto into small pieces for easier eating.
• Thinly slice pears and fan 3 to 4 slices out from the bottom and place on flatbread for visual appeal.

Do I need to take the rind off the brie cheese?

The rind is completely edible, and will get soft when baked in the oven. You will not be able to detect a texture difference in this recipe.

However, this is up to personal preference. If you do not like the rind, you can cut it off before adding the brie to the flatbread.

How do I store this flatbread?

Allow flatbread to cool completely then wrap flatbread slices tightly in aluminum foil and store in the refrigerator for up to 3 days.

How to reheat flatbread?

Preheat oven to 375°F. Open up aluminum foil and bake for 8-10 minutes, or heated through and cheese is melted and bubbly.

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