Pear, Prosciutto and 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.
Servings 2 people
Ingredients
Flatbread
- 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
Balsamic Glaze
- 1 cup balsamic vinegar
- 1/4 cup granulated white sugar
- Pinch of salt
Instructions
For the Balsamic Glaze
- 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.
For the Flatbread
- 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!
Notes
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.