I guess you could call us the Julia Green Hills Gals. I have really grown to love this little group that has been getting together for a little “Wine-D” down time on Fridays once a month. Each month we get together at one of our houses, bring some snacks, a little wine, let the kids run and play, and take a couple of hours to talk about just about any and everything.
Our latest “wine-d” down came after a very busy week at work and summer camps. I didn’t have a lot of time to make my snack, so this flatbread was the perfect thing to take. It only took about 20 minutes to put together, but was so full of flavor. I love to use naan for flatbreads and pizzas. It cooks quickly and perfectly crisp. Without sauce, this flatbread isn’t heavy for a hot summer afternoon and really pairs well with a Rose’ or summer sangria (I hope to share this recipe from my friend Holly very soon……so delicious!).
- 1 package of Garlic Stonefire Tandoor Baked Naan
- Extra Virgin Olive Oil (about 1 teaspoon)
- Thinly sliced pears
- 1/2 sweet yellow onion, thinly sliced
- 8 slices Prosciutto (torn into pieces)
- 3 ounces crumbled goat cheese
- 1 - 2 tablespoons chopped fresh Thyme
- Balsamic vinegar, for drizzling
- Preheat oven to 425 degrees F. While the oven is preheating, heat 1 teaspoon olive oil in a saute pan over medium heat. Add onions and cook until caramelized, about 10-12 minutes, stirring frequently.
- Prep other ingredients (sliced pears, chopped thyme, prosciutto pieces). Place the naan on a baking sheet. Brush the naan with olive oil. Layer the naan with onions, pears, and prosciutto. Sprinkle with chopped thyme. Top the naan with goat cheese crumbles.
- Bake for 12-15 minutes or until the naan is crispy, but not hard. Drizzle with balsamic vinegar. Cut into pieces and serve.