A little pan-sear and some love is all it takes to make this quick dish. It’s a good one when you’re slim on time but need to serve up something impressive. By keeping the rest of the ingredients lean, I can splurge on oh-my-goodness Gorgonzola! Sweet deal sexy. xx
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1 tablespoon extra-virgin olive oil
1 medium yellow onion, halved and thinly sliced
2 semi-ripe and firm Bartlett or Bosc pears, halved, cored, and thinly sliced
4 lavash flatbreads or whole wheat pitas
1/2 teaspoon sea salt
1/2 cup roughly chopped walnuts
1/2 cup crumbled gorgonzola cheese
1/2 cup loosely-packed fresh basil leaves stacked and thinly sliced crosswise
Heat 2 teaspoons of the olive oil in a large skillet over medium heat. Add the onions and pears and cook, stirring occasionally, until the pears are golden brown and juicy, 3 to 4 minutes. Turn off the heat and set the pan aside.
Heat a nonstick ridged cast iron grill pan over medium-high heat. Cook the flatbreads or pitas on both sides until they have grill marks. Transfer them to a platter and brush one side with the remaining teaspoon of olive oil and sprinkle with some salt. Top the with walnuts, gorgonzola, and basil. Cut into quarters and serve warm.
This makes a gorgeous appetizer that takes no time at all to put together and tastes super luxe.
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