Grilled Pear, Fig And Endive Flatbread With Blue Ch

Name: Grilled Pear, Fig And Endive Flatbread With Blue Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoon olive oil, divided; 1 cup finely chopped yellow onions; 3 pears (I used French Pears, but Bosc and Bartlett are fine here too!); 3 heads of Belgian style endive (I used white, but if you can find red tinted endive that would be beautiful); 6 whole figs (I used Kadota as they can be a little sweeter, but any fresh figs will work here); 2 tablespoons any kind of Pear Vinegar (cider vinegar can be substituted); 2 tablespoons EACH of ricotta cheese, chevre, and blue cheese - all at room temperature; 1 tablespoon fresh thyme leaves (if they're young and not woody, you can include the stems); salt and pepper to taste; 3 Na'an rounds purchased at the store

Servings: persons

2 tablespoon olive oil, divided
1 cup finely chopped yellow onions
3 pears (I used French Pears, but Bosc and Bartlett are fine here too!)
3 heads of Belgian style endive (I used white, but if you can find red tinted endive that would be beautiful)
6 whole figs (I used Kadota as they can be a little sweeter, but any fresh figs will work here)
2 tablespoons any kind of Pear Vinegar (cider vinegar can be substituted)
2 tablespoons EACH of ricotta cheese, chevre, and blue cheese - all at room temperature
1 tablespoon fresh thyme leaves (if they're young and not woody, you can include the stems)
salt and pepper to taste
3 Na'an rounds purchased at the store

1
["Heat up 1 tablespoon olive oil in a small saute pan and add the onions. Saute on medium-low until nice and soft. Remove from the heat and set aside.", "Slice the pears, with the skin on, into wedges about 1/4"" thick. Remove the seeds. Place on a baking sheet. Slice the Belgian Endive in half, lengthwise, and place on the baking sheet. Slice the figs in thirds, lengthwise, and place on the baking sheet. Combine the last tablespoon of olive oil with the Pear Vinegar, a pinch of salt and pepper and swish around. Drizzle the vinaigrette over the fruit and endive and gently, gently rub it over everything for good coverage.", "Heat up the grill (or follow the stove top recommendations in the headnote) and place a vegetable grilling sheet on the grill. Let it heat up for 5 minutes. Place the Endive on the grill, cut side facing down, and the fruit on the vegetable grilling sheet. (Without the grilling sheet, the pears and figs will just droop through the grate and fall into the fire.) Grill the Endive until it begins to turn brown and begins to soften a bit, turning it as needed (about 7-10 minutes over direct heat). Grill the fruit until the pears begin to brown and slightly caramelize and the figs soften and become slightly juicy. Remove everything from the grill back to the baking sheet you started with.", "Heat the oven to 400F. While it's heating up, mix together the cheeses, fresh thyme, and a pinch of salt and pepper in a small bowl with a fork.", "Assemble the flatbreads: spread most of the cheese mixture onto the Na'an, leaving about 1 tablespoon behind. Sprinkle on the sauteed onions and layer the pears, endive and figs on top. If desired, dot little bits of the cheese mixture on top and bake until the cheese melts a bit - about 20 - 25 minutes.", "Remove from the oven and slice up into bite-sized pieces. This can be served at room temperature, but is oh so much better warm."]

108

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoon olive oil, divided, 1 cup finely chopped yellow onions, 3 pears (I used French Pears, but Bosc and Bartlett are fine here too!), 3 heads of Belgian style endive (I used white, but if you can find red tinted endive that would be beautiful), and more.

Yes, Grilled Pear, Fig And Endive Flatbread With Blue Cheese falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Grilled Pear, Fig And Endive Flatbread With Blue Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions