Pear and Prosciutto Flatbread with Caramelized Shallots + Glazed Walnuts
THE RECIPE:
3 Extra Large Shallots (.60 lbs), sliced thin
Butter, as needed
5 Large Garlic Cloves, grated on a microplane
2 oz. Extra Virgin Olive Oil
4 Tbsp. Honey
1 Tbsp. Fresh Thyme Leaves
2 Large Pears, sliced
2-pack Stonefire Artisan Flatbread
3.5 oz. package of Sliced Prosciutto, (6 thin slices)
3.5 oz package Crumbled Goat Cheese
1 cup Shredded Grueyere
2 loose cups Baby Arugula
2 tsp. Balsamic Vinegar
1/2 cup Glazed Walnuts, chopped
TO MAKE:
Pre-heat the oven to 350 degrees F.
1. In a large sauté pan over low heat, caramelize the shallots in butter. Set aside.
2. In a small bowl, mix together the extra virgin olive oil, honey, and garlic. Place mixture in the refrigerator.
3. In a small mixing bowl, lightly toss the baby arugula with the balsamic vinegar, and set aside.
4. Lightly coat each flatbread with some of the refrigerated honey mixture with a spoon, leaving a border for the crust. You will have extra!
5. Evenly spread three slices of prosciutto on each flatbread. The slices may tear as you layer them on the flatbread. That's okay!
6. Sprinkle 1/2 to 1tsp of thyme on each flatbread.
7. Cover each flatbread with pear slices, leaving a border for crust.
8. Sprinkle approximately 1/4 cup of goat cheese and 1/2 cup of Grueyere cheese on each flatbread.
9. Top each flatbread with caramelized shallots and chopped glazed walnuts as desired.
10. Bake in the oven on a large sheet pan for 20-25 minutes. Remove flatbread and allow to rest.
11. Garnish with dressed arugula as desired, and cut flatbreads into slices to serve.
12. Enjoy!