Pear, Brie and Rosemary Flatbreads
When it comes to entertaining, we’re all about effortless recipes that look really impressive but are secretly so, so easy. That’s why we’re swooning over Maria Lichty’s 15-minute pear, Brie and rosemary flatbreads.
“When I’m feeling lazy but still want to impress our guests,” the author of the new Two Peas & Their Pod Cookbook writes, “this is the recipe I reach for. The biggest time-saver is using store-bought naan, which is a pillowy, doughy Indian bread that you can find fresh in just about any grocery store (my favorite brand is Stonefire). They get layered with Brie, pears and rosemary and baked until the Brie is melted and gooey and the pears are soft and slightly caramelized.”
But it doesn’t stop at caramelized pears and melty cheese: “The finishing touch is a drizzle of honey,” she continues, “which really puts this app over the top.” Yum.
Even better news: It also doubles as a meal for one or two people, if you’re into that. (We are.)
Excerpted from Two Peas & Their Pod Cookbook. Copyright © 2019 by Maria Lichty. Reprinted with permission from Grand Central Publishing. All rights reserved.
2 store-bought naan flatbreads
2 teaspoons extra-virgin olive oil
8 ounces Brie, rind removed and thinly sliced
2 medium pears, cored and thinly sliced
1 teaspoon chopped fresh rosemary
Honey, for serving
Kosher salt and freshly ground black pepper
1. Preheat the oven to 400°F. Place the naan in a single layer on a baking sheet. Brush lightly with the olive oil and top evenly with the Brie, pears and rosemary.
2. Bake until the pears have softened and the cheese has melted, 7 to 10 minutes. Drizzle the flatbreads with a tablespoon of honey (or more, if desired) and season with a pinch of salt and a couple grinds of pepper. Cut the flatbreads into pieces and serve warm.