Aug 13, 2015

Rosemary Pear Flatbread with Gorgonzola

August is one of my favorite months. It always has been. The end of  lazy Summer days, and knowing that exciting Fall is just around the corner. The world assumes that California doesn't have seasons, but she does. I know because I have lived here all my life. June gloom is gone, July hot and sticky has passed and August is hot but clear and the last days are cool in the evening. I replace old patio furniture cushions and love to invite friends for snacks with wine or Sangria. I cook everything on a grill outside with my guests so I don't miss a minute of my party.

The recipe that follows is one easy and divine Sunday afternoon appetizer.

It was an idea that Cindie and I came up with when we wanted pizza but not the calories.  The most important ingredient for this tried and true flavor combination is a ripe Bartlett pear. Bartletts are available from July to October. A tasty Bartlett has a smooth yellow-green skin. Not soft to the touch, but like an avocado -held in the palm of your hand- there is a suggestion of a give. (Forgive me.
I know too much about produce. My father owned grocery stores!)

Make the flatbread, invite friends and pop a cork, and toast to August.  

Rosemary Pear Flatbread with Gorgonzola

This is a light and simple flatbread that can be cooked right on your grill. Perfect as an appetizer or a light meal alongside a salad. Add delicious protein by serving with skewers of grilled shrimp. Serve with a sparkling white or rose.

Makes 6 servings

6 whole wheat tortillas

1/4 cup olive oil

8 ounces fresh mozzarella, thinly sliced

½ cup red onion, thinly sliced

1 (12 ounce) jar roasted red bell peppers, cut into strips

1 Bartlett pear, cored and thinly sliced

1/4 cup walnuts, coarsely chopped

4 ounces Gorgonzola, crumbled

2 teaspoons rosemary, finely chopped

Salt and freshly ground black pepper to taste

Heat a grill on high.

Place tortillas on pieces of heavy-duty foil or a pizza pan.

Divide mozzarella, onion, peppers, pears, walnuts and Gorgonzola evenly over tortillas. Sprinkle with rosemary, salt and pepper.

Place directly on grill, close cover and cook until cheese begins to bubble around the edges, about 4-5 minutes. Remove from heat and let cool for a minute before slicing and serving.

Alternatively, bake tortillas directly on an oven rack in a preheated 400 degree oven until crisp, about 5 minutes. Remove from heat and transfer to baking sheets before topping and baking until cheese is melted and bubbly around the edges, about 5 minutes.