Sweet pears, creamy goat cheese, and savory rosemary olive oil come together on a golden, crispy flatbread. Finished with peppery arugula and rich Maple Balsamic, this easy appetizer is perfect for holiday gatherings, entertaining, or a cozy evening at home.
Seven Barrels products:
Makes: 2 flatbreads, approximately 8 appetizer slices
Prep: 10 minutes
Cook: 12–15 minutes
Ingredients
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2 prepared naan or artisan flatbreads
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1 large firm pear, thinly sliced
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4 ounces goat cheese, crumbled
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½ cup shredded mozzarella cheese
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2 tablespoons Seven Barrels Rosemary Extra Virgin Olive Oil
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2 tablespoons Seven Barrels Maple Balsamic Vinegar
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¼ small red onion, thinly sliced
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1 cup fresh baby arugula
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¼ cup chopped toasted walnuts (optional)
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Freshly ground black pepper
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Pinch of sea salt
Directions
1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. Place the flatbreads on the prepared baking sheet and brush evenly with 1 tablespoon of Seven Barrels Rosemary EVOO.
3. Sprinkle the mozzarella cheese over each flatbread, leaving a small border around the edges.
4. Arrange the pear slices and thinly sliced red onion over the cheese. Scatter the crumbled goat cheese evenly across the top.
5. Drizzle the remaining Rosemary EVOO over the pears and season lightly with sea salt and freshly ground black pepper.
6. Bake for 12–15 minutes, or until the flatbread edges are golden, the cheese has melted, and the pears have softened.
7. Remove from the oven and allow to cool for 1–2 minutes. Scatter fresh arugula and toasted walnuts over each flatbread.
8. Drizzle with Seven Barrels Maple Balsamic immediately before serving. Slice and enjoy warm.
