Place a pear wedge on the mixture and roll the prosciutto around the cheese and pear. Top each flatbread with 2 thinly sliced pear halves, 3 tablespoons Gorgonzola, 1 tablespoon Prosciutto and 1 tablespoon Parmesan. Stir the yeast mixture and let rest 1 minute. Pacific Northwest Canned Pear Service does not endorse the opinions in linked resources unless produced by Pacific Northwest Canned Pear Service. Place a slice of prosciutto on cutting board and place a teaspoon or two of the goat cheese on the prosciutto. Lightly drizzle the tops with 1 teaspoon olive oil, a sprinkle of black pepper and some rosemary. To assemble and bake the flatbreads, preheat a grill to medium high, or an oven 400 degrees F. Lightly brush each piece of dough with olive oil and set aside. Remove the flatbreads from grill or oven and let stand 3 to 4 minutes before cutting into wedges and serving. This simple, elegant appetizer has an amazing combination of sweet, salty, tart and fresh flavors. Replace the mint with any type of herb that you like. Spread some goat cheese on each baguette slice, then top each with a piece of prosciutto and a slice of pear. Lightly drizzle the tops with 1 teaspoon olive oil, a sprinkle of black pepper and some rosemary. Alternately, you can sauté the pears in a little butter or apple juice to heat them through and soften them up a bit. Use the preheated grill or a grill pan over medium high heat to grill the dough pieces, oiled-side down, until lightly browned with dark grill marks, about 2 minutes. Spray with nonstick spray. Using a rolling pin on a lightly floured surface, roll the dough pieces into 6 thin, 10-inch ovals. (You may not need all 16 cups.). Drizzle a tablespoon of balsamic vinegar around each pear half. Add the oil and salt to the yeast mixture, followed by the cornmeal and 2 cups of flour. Heat a grill pan over medium-high heat. Cover grill to melt cheeses for approximately 2 minutes, or place the grill pan in the oven for about 2 minutes, or until the cheese is melty. Knead the dough 5 to 6 minutes, adding more flour as needed. Sprinkle the yeast over the juice, lightly cover the bowl and let stand 5 minutes or until the mixture foams slightly. Drizzle about a tbsp of BBQ sauce on top of each flatbread. Mix well and stir in the remaining flour, 1 cup at time, until the dough holds together and is stiff enough to hold its shape when turned out onto a lightly floured surface. Bartlett: Quintessential pear. Simply drain them and heat them up in the microwave until just warm, then proceed to step 4. Turn dough over and reduce heat to low. In a small pan, heat 4 cups of the reserved pear juice to 100 degrees F. Remove the pan from the heat and pour the warm pear juice into a stainless steel bowl. (The dough ovals can be covered tightly and refrigerated until ready to use at this point.) Place the dough in a lightly oiled bowl, turning it over to coat the top of the dough. https://eatcannedpears.com/recipes/grilled-pear-and-prosciutto-flatbread In a large pitcher, add sliced pears … Top each flatbread with about 1/2 cup dressed arugula if desired. Cover the bowl and let the dough double in size. Use the preheated grill or a grill pan over medium high heat to grill the dough pieces, oiled-side down, until lightly browned with dark grill marks, about 2 minutes. https://culinaryginger.com/grilled-pear-and-crispy-prosciutto-salad Turn dough over and reduce heat to low. Top each flatbread with 1/2 cup of shredded Asiago cheese. (The dough ovals can be covered tightly and refrigerated until ready to use at this point.) Grilled Flatbread 1 pizza dough, rolled out to a 12" round 2 tablespoons flour 1 tablespoon olive oil (we used garlic infused olive oil) 1 large pear, thinly sliced 5 slices prosciutto 2 balls burrata cheese, broken into small chunks (can substitute for a mozzarella ball) 1/4 cup micro greens (or arugula, for topping) 1 tablespoon honey Drizzle 2 to 3 drops of balsamic vinegar over each pear slice. Stir the yeast mixture and let rest 1 minute. Using a rolling pin on a lightly floured surface, roll the dough pieces into 24 thin, 10-inch ovals. When using chilled dough, bring the ovals to room temperature before continuing. When it has doubled in size, punch the dough down and divide it into 6 even pieces. 5-7 minutes. Top each pear half with a slice of prosciutto, followed by a slice of parmesan (use a potato peeler to get a nice, thin slice), and then a mint leaf. Oregano is quite nice. Harvested in the summer, Bartlett is the juicy pear used for... Pear and Rosemary Prosecco Sangria. 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