Warm Pear Brie Arugula Naan 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 a drizzle of balsamic glaze.
WARM PEAR BRIE ARUGULA NAAN
Can you believe the holidays are around the corner?
I don’t know if it is because we just had a baby and I have been in a fog, or if time just flies by every year.
I am starting to think about what we will make for our meals and this Warm Pear Brie Arugula Naan is on the list.
It is the perfect holiday appetizer for a crowd. It is so easy to make and only uses five easy ingredients:: Stonefire® Authentic Flatbreads Original Stoneware naan, pear, brie cheese, arugula and balsamic glaze.
It is light, flavorful and beautiful. 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 is 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!
Today’s Warm Pear Brie Arugula Naan uses Stonefire® Authentic Flatbreads Original Stoneware naan . If you haven’t heard of their naan then we need to talk!
This Warm Pear Brie Arugula Naan uses the Original Stonefire naan but they also have Whole Grain Stonefire naan, Garlic Stonefire naan, Original Mini naan and Ancient Grain Mini naan.
The mini naan is my kids favorite! It makes a nice kid sized pizza that the whole family will love.
- 1 package of Stonefire® Authentic Flatbreads Original naan
- Olive oil
- 2 or 3 ounces of brie cheese, sliced thin
- 1 pear, sliced thin
- Balsamic glaze
- Preheat the oven to 350 degrees F.
- Place the naan 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 naan along with the pear. 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.