Pear, Prosciutto & Brie Flatbread – sweet pears, salty prosciutto, creamy brie and fresh arugula come together wonderfully in this delicious flatbread. The flavours balance one another perfectly making this flatbread is absolutely addictive. Can be enjoyed either as an appetizer or as a meal.
Say hello to your weekend dinner plans!
I have no words. Actually, I do. Mostly about how delicious it is. Who can resist that salty-sweet contrast between the prosciutto and caramelized pear? It is also perfectly cheesy! The brie adds a richness to it that brings it all together. Brie cheese and pear is just divine. Is there any better way to eat pears? I don’t think so.
Okay, there are actually lots of other great ways to eat pears but I think this may be my favorite.
Let’s talk about the arugula on top. Personally, I love arugula added to my flatbread or pizzas. I know some people are like, “why is there salad on top of my flatbread!?” but I think it adds a nice peppery taste and I also feel a little less guilty about all.that.cheese.
The balsamic glaze? Also fantastic. If you’re not a fan, feel free to leave it out… but you’re seriously missing out on some goodness if you do. The recipe for the glaze below makes more than you need for this flatbread; store it in an air-tight container in the fridge (for up to two weeks) and you can use it on top of other things like chicken, steak, roasted veggies, potatoes and even vanilla ice cream (!) just to name a few. This dark, tangy yet slightly sweet condiment goes with so many things!
When I first made this flatbread I quickly scarfed down two pieces. I immediately wanted another but was headed to a movie (Beauty and the Beast!) and needed to save room for popcorn, because what’s a movie without the popcorn? Saving a slice paid off though because it meant I got to enjoy it the next day for lunch which helped make the day that much better!
I also made it again a few days later to split with some friends over a few many glasses of wine. It was also made again the next day. No shame!
While this sounds ~fancy~ it is pretty simple to make.
Share this with someone for dinner, split with friends as an appetizer, or eat it all on your own, there’s no wrong way to enjoy this tasty flatbread!
If you try this recipe please let me know! Leave a comment, rate it, post on the Zest & Simmer Facebook page or share photos on Instagram using the hashtag #zestandsimmer. I’d love to see it!
Sweet pears, salty prosciutto, creamy brie and fresh arugula come together wonderfully in this delicious flatbread. The flavours balance one another perfectly making this flatbread is absolutely addictive. Can be enjoyed either as an appetizer or as a meal.
- 1 large pre-baked flatbread store bought is ok*
- 1 tbsp olive oil
- 1 cup shredded mozzarella cheese
- 5 oz brie cheese sliced
- 1/2 tsp thyme
- 1 pear thinly sliced
- 1 tbsp butter
- 3 slices prosciutto torn into large bite size pieces
- 3/4 cup arugula
- 1 cup balsamic vinegar
- 1/4 cup granulated white sugar
- Pinch of salt
If choosing to drizzle flatbread with balsamic glaze, begin with making the glaze. Pour balsamic vinegar into a saucepot. Add the granulated sugar and pinch of salt, stirring to combine.
Place the saucepot over medium heat, allowing the balsamic vinegar to come to a boil. Stir every few minutes or so to prevent it from scorching.
After about 20-25 minutes the balsamic glaze should be thicker and reduced by half. Remove from the heat and allow to cool.
While balsamic glaze is cooking, prep ingredients for the flatbread. Preheat oven to 425°F. Prepare pan for flatbread with parchment paper.
Brush flatbread with olive oil. Evenly distribute mozzarella on top, and then add slices of brie. Sprinkle thyme over top cheese.
Saute pear slices in butter on medium heat until soft and caramelized, about 5-6 minutes. Layer pear slices over cheese.
Top with prosciutto and bake in oven for 8-10 minutes.
Once cooked top with arugula and drizzle balsamic glaze* over top. Slice and serve!
I used a multigrain store bought flatbread for mine here. It wasn’t quite as thick as pizza crust but wasn’t super thin either. You could also use a pre-baked pizza crust if you are unable to find flatbread.