I’m not always the biggest gorgonzola fan, but the combination of the blue cheese with pear and prosciutto on this flatbread is to die for. This recipe is one of my favorite go-to appetizers when entertaining. It’s been in my family’s arsenal for years and years and always gets rave reviews.
For a vegetarian version, omit the prosciutto and top it with a little arugula after you remove it from the oven. You can also serve these as individual pizzas for a main course.
Serves 8-10 as an appetizer, 4 as a main course.
4 naan-style flatbreads (or pitas)
1 pear – ripe but still firm
3 ounces prosciutto – roughly torn
1 c. crumbled gorgonzola cheese
1/3 cup toasted pine nuts
4 T. olive oil
sea salt & fresh ground pepper
Preheat a pizza stone in oven to 500 degrees.
Core and slice pear into small wedges.
Divide pear, prosciutto, gorgonzola and pine nuts between the 4 pieces of naan. Drizzle with olive oil and sprinkle with a little sea salt & freshly ground pepper.
Bake 2 naans at a time for 7-8 minutes until cheese is melted & oozing and naan is browned and crisp. Repeat with remaining naan.
Cut in small wedges or strips and serve while warm.
Dining and Cooking