These two simple steps add another level of flavor, allowing the pears to caramelize and meld into the cheese and dough. And the blue cheese was not just crumbled over those pears but melted down with a little cream and spread into a thin, even layer over the dough. The pears were not just scattered uncooked over the dough but peeled and thinly sliced first, then gently sautéed in butter. Many years ago while working for a Philadelphia catering company, we served an Alsatian flatbread topped with gorgonzola and pears at nearly every holiday party, and it never failed to be the unanimous favorite.Īnd while yes, of course, pears and gorgonzola is a classic combination, I suspect the reason this particular flatbread was so well received was because a little more thought went into its preparation. But what I returned to the table for, carb lover that I am, was the flatbread, which reminded me of an hors d'oeuvre I used to be quite familiar with this time of year. Last Friday night, I found myself at the buffet table of an hors d'oeuvre party loading my plate up with satay skewers and coconut shrimp and ahi-filled cucumber cups. *Alexandra uses the Baking Steel in place of a pizza pan or baking sheetīy Alexandra Stafford aka
Alsatian Flatbread with Pears & Gorgonzola
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