• Skip to primary navigation
  • Skip to main content
  • Skip to footer
  • Home
  • Recipes
    • Meal Plans
  • Wellness
  • Sustainability
  • Teaching Kitchen
  • News
  • Meet The Team
  • Ask our Chefs & RDs

we eat. live. do. well logo

  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • Vimeo

August 23, 2021 <600 calories/serving

Gorgonzola, Pear and Balsamic Honey Walnut Flatbread

Print Recipe Pin Recipe Save Recipe Go to My Collections
Prep Time: 20 minutes
Cook Time: 8 minutes
Course: Main Course
Servings: 3 (click to scale)

Ingredients

  • 1 Tbsp garlic
  • 1 tsp canola oil
  • 1/4 tsp black pepper ground
  • 3 oz walnut pieces
  • 1 Tbsp balsamic vinegar
  • 2 Tbsp honey
  • 7 oz fresh bartlett pears
  • 1 each flatbread 12X12
  • 3 Tbsp Parmesan cheese shredded
  • 3 oz gorgonzola cheese

Instructions

  • Prepare roasted garlic. Preheat oven to 375 degrees. In a medium mixing bowl toss garlic cloves with olive oil and pepper to coat. Then place garlic into a 2' x 2' piece of aluminum foil; seal edges to form a loose pouch. Place on a baking sheet and in 375 degree oven. Bake for approximately 20-25 minutes or until garlic is nicely caramelized. Remove from oven and allow to cool slightly.
  • In a sauce pan over medium heat, combine vinegar and honey simmer for 5 minutes. Add walnuts and pour on a sheet pan to cool.
    Peel, core, and dice pears into 1/4 inch cubes and set aside for next steps.
  • Cut flatbread into 1/3rds and evenly brush with garlic spread (1 tsp per slice). Sprinkle each slice with 1 Tbsp of the parmesan cheese.
  • Top each slice of flatbread as follows: Place 2 ounces (1/3 cup) diced pears, 1 ounce (1/4 cup) of the balsamic honey walnuts, 1 ounce of crumbled gorgonzola cheese. Bake in a 425F convection oven for 6-8 minutes until golden brown.
  • Spray flatbread with a fine mist of olive oil when removed from the oven before cutting. Cut each flatbread slice in half, then each half diagonally across and serve.

Nutrition

Calories: 520kcal | Carbohydrates: 43g | Protein: 17g | Fat: 33g | Sodium: 684mg | Fiber: 5g
Tried this recipe?Mention @We.Eat.Live.Do.Well or tag #WeEatLiveDoWell!
Share This

Categories: <600 calories/serving

Previous Post: « Fajitas with Spice Rubbed Portobello Mushrooms
Next Post: Endive Salad with Pear and Blue Cheese »

Footer

                                                                                                                                                                      Ā                                                               
         
  • Recipes
  •  
  • Wellness
  •  
  • Sustainability
  •  
  • News
  •  
  • Meet The Team
  •  
  • Ask our Chefs & RDs
  •  
  • Contact Us
  •   
  • Terms of Use & Privacy Policy
  •  
  • Privacy Request
  •  

Copyright © 2023 we eat. live. do. well. Compass Group. All Rights Reserved.