Pears are probably my favorite seasonal fall fruit, and I just love the variety I can find at the local farmers’ market this time of year. When I spotted these cute little Seckle pears, I just couldn’t resist picking up a bag full. They’re the perfect size for snacking, or creating elegant appetizers.
When choosing pears, look for fruit that is getting soft just below the stem. An unripe pear has a bright and shiny skin; a ripe one looks matte. Pears are usually picked before they are fully ripe. They should be stored at room temperature to finish the ripening process. To speed ripening, you can place pears in a paper bag on the counter.
I had some new Stonefire Authentic Flatbreads Mini Naan waiting at home, and I knew I’d be using my pears and flatbread to create something delicious. I love the original Stonefire Naan for pizza (especially grilled pizza) and the new mini version is just right for individual sized appetizers or entrees.
I topped my flatbread with sliced pears, goat cheese, a drizzle of honey and some chopped pecans and fresh rosemary. Wow! I was expecting something good, but these flatbreads were amazing! They’d be perfect as an appetizer or light lunch, and my husband said they were just sweet enough to work as a dessert. I think this may be my favorite Market Monday post of the season! Note: this recipe will make 2 mini flatbreads, or 1 regular size flatbread.
Pear and Goat Cheese Flatbread
- 2 mini naan or flatbreads (or 1 regular sized flatbread)
- 1 teaspoon olive oil
- 1 ripe pear, cored and sliced
- 2 ounces goat cheese, room temperature
- 1 tablespoon honey
- 1/8 cup chopped pecans
- Chopped fresh rosemary, for garnish
- Preheat oven to 400 degrees.
- Place naan or flatbread on a baking sheet and brush with olive oil. Bake for 8-10 minutes, or until golden and crisp. Remove from oven and sprinkle with goat cheese.
- Arrange sliced pears over cheese and drizzle with honey. Sprinkle pecans and rosemary over the pears. Serve immediately.
Who Dished It Up First: This is an original recipe.