Goat Cheese & Pear Flatbread

Creamy goat cheese, sweet pears and honey, warm Naan crisp on the outside and soft in the center... are you drooling yet?? Try out this delicious crowd pleaser as an appetizer or pair alongside a salad for a perfect dinner. Add some bacon or prosciutto to make it heartier! Bon appetit!

Yields4 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins

 ½ tbsp butter
 8 oz goat cheese
 ¼ cup sweet onion, chopped
 1 pear, thinly sliced
 1 tsp sugar
 2 pinches salt
 fresh thyme
 2 pieces of Naan

1

In a small dish, combine a few sprigs of thyme with 2 tablespoons California Extra Virgin Olive Oil and allow to sit for a minimum of 5 - 10 minutes.

2

Preheat oven to 400º. Line a baking sheet with parchment paper. Brush California Extra Virgin Olive Oil evenly over Naan.

3

Over medium heat, sauté onions with 1 tablespoon California Extra Virgin Olive Oil, a pinch of sugar, a pinch of salt until softened and browned. When finished, drizzle lightly with Sonoma Harvest Barrel Aged Balsamic Vinegar.

4

Melt butter in a large pan and over medium-low heat, add pears and a pinch of sugar. Sauté for 5 minutes, turn over and sauté 5 minutes more.

5

Spread goat cheese over Naan. This step does not need to be perfect! The goat cheese will warm and spread in the oven, just try to cover as much of the Naan as possible. Top with sautéd onions and pears.

6

Bake for 8 - 10 minutes. Remove from oven and add marinated thyme, drizzle with 2 tablespoons of Sonoma Harvest Barrel Aged Balsamic Vinegar and 4 tablespoons of Sonoma Harvest Wildflower Honey.

7

Slice into several pieces and serve as an appetizer or enjoy with a salad! Serve warm.

Nutrition Facts

Serving Size 1/2 Naan

Servings 4

Ingredients

 ½ tbsp butter
 8 oz goat cheese
 ¼ cup sweet onion, chopped
 1 pear, thinly sliced
 1 tsp sugar
 2 pinches salt
 fresh thyme
 2 pieces of Naan

Directions

1

In a small dish, combine a few sprigs of thyme with 2 tablespoons California Extra Virgin Olive Oil and allow to sit for a minimum of 5 - 10 minutes.

2

Preheat oven to 400º. Line a baking sheet with parchment paper. Brush California Extra Virgin Olive Oil evenly over Naan.

3

Over medium heat, sauté onions with 1 tablespoon California Extra Virgin Olive Oil, a pinch of sugar, a pinch of salt until softened and browned. When finished, drizzle lightly with Sonoma Harvest Barrel Aged Balsamic Vinegar.

4

Melt butter in a large pan and over medium-low heat, add pears and a pinch of sugar. Sauté for 5 minutes, turn over and sauté 5 minutes more.

5

Spread goat cheese over Naan. This step does not need to be perfect! The goat cheese will warm and spread in the oven, just try to cover as much of the Naan as possible. Top with sautéd onions and pears.

6

Bake for 8 - 10 minutes. Remove from oven and add marinated thyme, drizzle with 2 tablespoons of Sonoma Harvest Barrel Aged Balsamic Vinegar and 4 tablespoons of Sonoma Harvest Wildflower Honey.

7

Slice into several pieces and serve as an appetizer or enjoy with a salad! Serve warm.

Goat Cheese & Pear Flatbread

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