#HelloNaan Honey Roasted Pear, Caramelized Onion & Brie Flatbread

Monday, December 12, 2016

This post is sponsored by Stonefire Naan. The text, opinions and content are all mine; except where expressly indicated.

Around the holidays I am always in need of appetizers or quick bites to serve when entertaining clients or guests at our home. One evening not too long ago, I had plans to make a tart from my appetizers ebook, not realizing I was out of refrigerated puff pastry. I decided to try the recipe using flatbread instead. Much to my delight, it turned out perfectly and ended up being even easier to prepare. Sometimes you've just gotta roll with the punches, although I'm not sure there's anything you couldn't pile onto flatbread for a delicious treat! For this reason I’m thrilled to once again say #HelloNaan and welcome Stonefire’sAuthentic Flatbread into my kitchen for a creative spin on holiday treats.

The longest part of the prep in this recipe is caramelizing the onions. This time of year, I highly recommend making a huge batch of them as they are so handy for appetizers and to dress up your favorite side dishes. Store them in the fridge or freezer and then just use as needed (about ½ cup for this recipe will do it!) This is a sweet and savory flatbread which will compliment most any holiday menus. Feel free to switch out the pear for a tart apple instead, like Honeycrisp or Granny Smith. I recommend using a mild, creamy brie, to please a wide range of palates.

2 large sweet onions
2 tbsp unsalted butter, divided
2 Stonefire Original Naan
1 tbsp honey, slightly warmed
8 oz triple cream brie cheese, rind removed
1 pear, firm but ripe
½ tsp chopped fresh thyme
A few grinds of cracked black pepper
Kosher salt, as needed

Total Time: 1 hour
Active Time: 20 minutes
Suggested Equipment: Nonstick skillet, heavy duty sheet pan, parchment paper, pastry brush

The caramelized onions can be prepped ahead of time if desired, and refrigerated until needed.  Thinly slice the onions. In a large nonstick skillet over medium heat, add 1 tablespoon of butter. Once sizzling, add the onions and season with a pinch of salt.

Allow the onions to cook, stirring occasionally, for approximately 30 minutes or until deep golden brown and caramelized. A few tablespoons of water at a time can be added to the skillet if the onions begin to stick. It will help deglaze the pan and redistribute the sugars. Just continue cooking until the water evaporates; repeating in another few minutes if necessary.

Preheat the oven to 350° F. On a lined heavy duty baking sheet, arrange the naan. Spread a thin layer of honey over the tops, then pinch of chunks of the brie cheese and distribute evenly.

Add the caramelized onions in an even layer over both naan.

Next, add the thin slices of pear. Sprinkle with thyme, cracked pepper and a pinch of salt. Dot the pears with the remaining butter.

Bake the naan for 10 to 15 minutes, or until the brie melts and the pears have softened. Allow to cool slightly until safe to handle.

Transfer the baked naan to a cutting board and slice into wedges for serving! Serve warm or at room temperature, lightly drizzling with some additional honey if desired.

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