Pear + Gorgonzola Flatbread
Do you ever go out to eat and have something so amazing, yet so simple that you feel you MUST recreate it at home? This happens to us every couple of months, and I think I have more fun trying to recreate the meal, I forget to notice whether or not it actually ends up tasting the same. However, this particular flatbread is one I'm quite sure is a near replica.
We first had this mixture of flatbread flavors at our favorite area wine bar, and for the weeks following, it kept cropping back up in my mind, reminding me of how good it was. Finally, I decided to just give it a go. The last time I tried to recreate a flatbread it turned out amazing... might as well try it again! Let me dive right in with ingredients and directions and, of course, photos.
Ingredients
Flatbread (I always buy this for my flatbreads - you can find it at almost any grocery store)
Crumbled gorgonzola cheese
Shredded parmesan
A ripe pear
Fresh basil (about 6 leaves)
Caramelized onion (about 2/3 of a large onion)
Honey
Directions
Preheat the oven to 400F
Start by caramelizing the onion. Slice it thin. Preheat a pan with some butter and olive oil on a high heat. Add the onions and keep the heat high-to-medium high. Stir occasionally but let the onions get browned. It's okay if they look a little burned, but stir to evenly brown them. Remove from heat when a majority have been browned and set aside.
Chop the basil. Slice the pear thinly, but be sure and remove the core parts.
Place the flatbread on a baking sheet. Layer from bottom to top: onions, basil, parmesan, gorgonzola, pear.
Drizzle with honey and bake for 15 minutes.
Oh man, you guys. This is just soooo flavorful and delicious. It's like all the foods you'd gather separately for a wine tasting but instead baked into perfect harmony. Though, you should probably grab a nice white wine and settle in with this because it would be perfection. I promise you'll start to crave this tasty little beast. Feel free to add some walnuts or pistachios for crunch, or whatever else would pair well with it and then TELL ME ABOUT IT because foodies gotta stick together, amiright?
