Flatbread makes everyone happy.
This recipe straddles the delicate balance that all hostesses search for: Something the ladies will love (and be impressed by) but that the husbands will still chow down on with abandon.
Enter Pear & Gorgonzola Flatbread. Perfect for parties (now one of my most “requested” appetizers!), or for a meal with salad, or just when you’re craving one of the most perfect sweet/salty marriages ever.
The stinky cheese makes foodies swoon, but it looks enough like pizza that dudes will grab a slice, too.
Talk about a win, win.
Pear & Gorgonzola Flatbread
Inspired by the California Pizza Kitchen
Makes 2 Flatbreads, Serves 8 as an appetizer
- 1 Medium onion (I used a Vidalia – on the sweeter side of spectrum)
- 2 Pears (Try a mix of varieties for color)
- About 1/2 Cup Gorgonzola cheese, crumbled
- 1 Package of Whole Wheat Naan (Usually contains two flatbreads – Or, use pita or make your own from scratch!)
- 2 T Earth Balance or Olive Oil
- 1 T Garlic Gold or Olive Oil
- 2 T Fig Vinegar (The fruit flavor works well with this recipe, but balsamic is a great substitute)
- Preheat oven to 400.
- Chop onion into thin half-moons, and roughly slice pears (about 1/2 in. thick, varying sized pieces).
- Add onion to medium/medium high heat along with Earth Balance. Add vinegar, stir occasionally, and cook until browned and almost caramelized – 10-15 minutes. Add sliced pears, stir. Allow to cook down and soften, about 5 minutes (you may need to add a little more EB).
- Remove Naan from package, and lay on a baking sheet. Lightly brush with Garlic Gold.
- Spread pear and onion mixture over flatbreads, then sprinkle (liberally) with the Gorgonzola cheese.
- Place flatbreads in oven, and bake for 7-10 minutes, or until the breads are crispy and the cheese begins to melt.
- Remove from oven, slice, and serve warm! Arugula, tossed with a little balsamic, makes a great garnish… and a great Cabernet :)
Yes, there is squash involved. Avert your eyes now if you can’t handle another bite. But really… you’d regret it.
You are sort of getting this recipe third-hand: This dish was inspired by Steph, who was inspired by this dish from The Daily Garnish. The genius that she is (that’s a math teacher for you!), Steph substituted apple cider for orange juice in the millet recipe. As I was licking my fork after sitting down to dinner with her and her husband a few weeks ago, It dawned on me that it would make a delicious salad dressing. Boy, was I right! (Thanks girls!)
P.S. Little known secret fact about Steph: She loves Honda mini-vans. Shhhhh.
This salad is packed with everything I love about this season: Salty-sweet roasted squash, tangy Gorgonzola cheese, crunchy toasted pecans, tart dried cranberries and melt-in-your-mouth pan-fried cinnamon apples. I declare these match(es) made in heaven.
A perfect accompaniment to any meal (Like Thanksgiving…), but this delightful concoction could be great as a main dish as well. Add chicken, toast a crunchy baguette, and you’re set. (Or, you could have it at 9:00p.m. with leftover quinoa loaf and BBQ sauce like we did. Super classy.)
Harvest Salad with Apple Cider Vinaigrette
Serves 4 (ish) as a side dish
For the Dressing:
- 1/4 cup olive oil
- 1/4 cup maple syrup
- 2 tablespoons balsamic vinegar
- 3 tablespoons apple cider
- 1 teaspoon Dijon mustard
For the Salad:
- One squash, thickly sliced – I used a Sweet Dumpling, but Acorn or even butternut would work as well (you would just need to peel and cube the butternut)
- One to two apples, sliced – Depends on size
- 1/3 cup of pecans, toasted and chopped- Can use without toasting, but they are more flavorful after a just a little bit of time in a dry skillet!
- 1/3 cup Gorgonzola crumbles – Any strong cheese will work, and even Feta in a pinch.
- 1/3 cup dried cranberries
- About 6 cups of spinach or mixed baby greens
- 1 T Earth Balance, or olive oil (or butter) for sauteing
- A few dashes of cinnamon
- Slice squash, and bake on a foil-covered baking sheet with olive oil and salt at 400 degrees for about 25 minutes, or until it starts to get a little brown and caramelized. You will probably have leftovers… never a bad thing.
- While squash is baking, combine the dressing ingredients, and whisk. You will have plenty for a crowd, or just to save in the fridge for another day.
- Toss the sliced apples into a skillet with the Earth Balance or olive oil, and sprinkle with cinnamon. Let them cook until tender (they will smell soooo delicious!), about 15 20 minutes minutes on medium heat. Note: These apples are wonderful on freshly baked biscuits with honey (like my mama makes)…or almost anything for that matter.
- Arrange cooked squash, apples and other toppings over a bed of greens, and serve! I like to have my dressing on the side, but feel free to toss a little in with the finished salad if you like.
When you eat this salad, it’s like the entirety of the month of November is having a party in your mouth. You wouldn’t want to miss out on that, would you?!
So, slip on your
comfy PJ’s best party dress, grab some leftovers baguettes, and enjoy…