Ingredients

The following ingredients have 4 Servings
  • 2 Rustic White Flatout Flatbreads
  • 8 oz brie cheese, rind removed, room temperature*
  • 1/4 cup pesto
  • 1 pear, thinly sliced
  • 1/8 red onion, very thinly sliced
  • 1 cup strawberries, diced
  • 1/4 cup Gorgonzola ((may sub feta))
  • 1/2 cup basil, loosely packed, chiffonade**
  • 2 tablespoon crushed pistachios
  • 1 cup balsamic vinegar
  • 1/4 cup brown sugar

Instruction

  • Preheat oven to 375 degrees F.
  • Bake flatbreads on a baking sheet for 2 minutes.
  • Spread brie cheese evenly over flatbreads (it doesn’t have to be perfect because it will melt), and top with an even layer of pesto followed by red onions and pears. Bake for 4 minutes then remove from oven.
  • Meanwhile add balsamic vinegar and brown sugar to a small nonstick skillet (you can use a sauce pan but it will take longer to reduce). Bring to a boil then reduce to a simmer just until the consistency of syrup. Remove from heat. If Reduction thickens before you use it, then reheat in the pan.
  • Top flatbreads with strawberries, Gorgonzola, pistachios and basil then drizzle with desired amount of Balsamic Reduction.