Preheat the oven to 425°F. Place the flatbread on a baking sheet lined with parchment paper and brush with 1 tbsp Tuscan Herb Olive Oil. Bake the flatbread alone for 5 minutes to slightly crisp the top and remove from the oven.
Spread the softened brie on top of the flatbread. Add the gorgonzola crumbles evenly over the top. Cut the pear into thin slices and place on top of the cheese. Bake for 8-10 minutes or until the pears begin to soften.
Add the Fig Dark Balsamic to a small, non-stick pan and reduce over low heat for 10 minutes, or until thickened by half. Set aside for later.
Remove the flatbread from the oven and allow to cool for 5 minutes. Top with arugula and finish with an additional drizzle of Tuscan Herb Olive Oil and Fig Balsamic Glaze. Enjoy!
Ingredients
Directions
Preheat the oven to 425°F. Place the flatbread on a baking sheet lined with parchment paper and brush with 1 tbsp Tuscan Herb Olive Oil. Bake the flatbread alone for 5 minutes to slightly crisp the top and remove from the oven.
Spread the softened brie on top of the flatbread. Add the gorgonzola crumbles evenly over the top. Cut the pear into thin slices and place on top of the cheese. Bake for 8-10 minutes or until the pears begin to soften.
Add the Fig Dark Balsamic to a small, non-stick pan and reduce over low heat for 10 minutes, or until thickened by half. Set aside for later.
Remove the flatbread from the oven and allow to cool for 5 minutes. Top with arugula and finish with an additional drizzle of Tuscan Herb Olive Oil and Fig Balsamic Glaze. Enjoy!
