My Easy Pear and Brie Flatbread is the perfect holiday appetizer that will impress your guests. This beautiful flatbread is warmed in the oven with brie cheese and pear and then topped with arugula and finished with a drizzle of balsamic glaze.
Can you believe the holidays are around the corner?
I am starting to think about what quick and easy recipes I want to have to hand, and this delicious warm pear and brie flatbread is on the list.
It is the perfect holiday appetizer for feeding a crowd. It is so easy to make and only uses five easy ingredients: flatbread or naan bread, brie and thinly sliced pear.
When I say this appetizer is easy…I mean easy. You start by quickly warming up the naan, then adding the brie and pear and baking it for a few minutes until the cheese has melted.
When you are ready to serve it garnish with fresh arugula and a drizzle of balsamic glaze and you have a seriously delicious appetizer, snack or meal!
Other flatbread options that I like are this Spiced Ground Lamb Pita, Greek Pita Pizza, Mediterranean Flatbread, Spiced Beef and Hummus Pita Pizza and this Mediterranean Naan.
Why You Will Love This Pear Flatbread
- Quick cook: What I love most about this recipe is that is it quick to prepare and cook. With very little effort you have a tasty appetizer ready to enjoy in just 20 minutes.
- Simple ingredients: This recipe uses a few simple ingredients which pair really well together, the sweet pears are balanced by the salty and cream brie, then finished off with peppery arugula and a drizzle of balsamic.
- Versatile recipe: With this easy recipe you can adapt and swap the toppings as you wish, using the flavors you like to eat.
Recipe Ingredients and Substitutions
- Flatbread: I use one large flatbread or naan bread, or 2 smaller breads when making this recipe.
- Cheese: I use thin slices of brie to top the flatbread.
- Pear: use any variety of thinly sliced pear to top the flatbread.
- Garnish: I finish the flatbread with a topping of spicy arugula and finish with a drizzle of balsamic glaze.
How to Make This Pear and Brie Flatbread Recipe
Step 1: Prepare Flatbread: Preheat the oven to 350 degrees F. Place the flatbread on a baking sheet and rub olive oil on each piece. Bake in the oven for 2 minutes. Remove and lay the thinly sliced brie on the flatbread along with the pear.
Step 2: Bake Flatbread: Bake in the oven for an additional 2 minutes, or until the cheese is melted and bubbly.
Remove and garnish with fresh arugula and a balsamic glaze.
Recipe Tip: Don’t be tempted to skip this step, this is what gives the flatbread the great crunch and also helps to hold its shape, stopping it breaking apart once the toppings are added.
Recipe Modifications
- Bread: You can use any large flatbread in this recipe, a naan bread is ideal. Just ensure the bread has a good amount of thickness so that it holds it’s shape once the toppings are added.
- Pear: I’ve used thinly sliced pear on this flatbread, but you could swap in other fruits try apples or plums.
- Cheese: Swap the brie for some goats cheese or sharp cheddar.
- Onion: Top your pear and brie flatbread with caramelized onion.
- Prosciutto: You could also top your pear and brie flatbread with prosciutto, the salty prosciutto works well with the sweet pear.
- Honey: Swap the balsamic glaze for a drizzle of runny honey just before serving.
Storage Tips
- Leftovers: store leftover flatbread in an airtight container, in the refrigerator, for 2-3 days.
- Reheating: to reheat leftovers place back into a hot oven to warm through.
- Freeze: This is a dish that is best served fresh. I don’t recommend freezing this pear and brie flatbread as the pear will break down too much during the freezing and defrosting process.
More Flatbread Recipes
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Easy Pear and Brie Flatbread
Ingredients
- 2 large flatbread or naan bread
- 2 tablespoons olive oil
- 3 ounces brie cheese,, sliced thin
- 1 large pear,, sliced thin
- arugula for garnish
- balsamic glaze for garnish
Instructions
- Preheat the oven to 350 degrees F.
- Place the flatbread on a baking sheet and rub olive oil on each piece. Bake in the oven for 2 minutes. Remove and lay the thinly sliced brie on each piece of flatbread along with the pear.
- Bake in the oven for an additional 2 minutes, or until the cheese has melted and bubbly. Remove and garnish with fresh arugula and a balsamic glaze.
Notes
- Pre-bake the flatbread: Don’t be tempted to skip this step, this is what gives the flatbread the great crunch and also helps to hold its shape, stopping it breaking apart once the toppings are added.
- Cutting the pears: When cutting the pears cut them thin, but not super thin or they will break apart once baked.
- Leftovers: store leftover flatbread in an airtight container, in the refrigerator, for 2-3 days.
- Reheating: to reheat leftovers place back into a hot oven to warm through.
- Freeze: This is a dish that is best served fresh. I don’t recommend freezing this pear and brie flatbread as they pear will break down too much during the freezing and defrosting process.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this combination of flavors! My family would love this!