Food and Recipes Appetizers Pear, Bacon, And Gorgonzola Flatbread Be the first to rate & review! Creamy gorgonzola is the perfect partner to sweet pear and savory bacon in this quick appetizer. By Jasmine Smith Published on September 19, 2024 Recipe tested by Tricia Manzanero Stuedeman Recipe tested by Tricia Manzanero Stuedeman Tricia is a recipe developer and tester for Dotdash Meredith with a focus on baking and pastry as well as a passion for all things food-related. She has developed over 1,200 recipes, which have appeared both in magazines, online, and in cookbooks alike. Learn more about the Southern Living Test Kitchen Save Rate PRINT Share Close Photo: Victor Protasio; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Lydia Pursell Active Time: 15 mins Total Time: 35 mins Servings: 4 Whether served as an appetizer with wine, or an effortless dinner with a side salad, this easy fall flatbread is one recipe you need to add to your autumn to-cook list. The pears bake up juicy and tender—a wonderful foil to the savory, melty fontina cheese. The sweet, slightly caramelized shallots bridge the gap with the crumbled gorgonzola that adds just the right amount of funk. Syrupy honey, peppery arugula, and smoky-crisp bacon are the perfect sweet and savory finishing flourishes. Cook Mode (Keep screen awake) Ingredients 1 medium-size (6 oz.) red Anjou pear, unpeeled, halved, cored, and thinly sliced lengthwise (about 1 cup) 2 tsp. fresh lemon juice (from 1 lemon) 1 (16 1/2- x 4 1/2-in.) flatbread (such as Trader Joe’s pizza crust) 4 oz. fontina cheese, shredded (about 1 cup) 1 small (1 1/2 oz.) shallot, thinly sliced (1/3 cup) 1 1/2 oz. crumbled Gorgonzola cheese (about 1/3 cup) 1/4 tsp. flaky sea salt 1/8 tsp. black pepper 1 Tbsp. honey 1/2 cup loosely packed baby arugula (1/3 oz.) 2 Tbsp. cooked and crumbled bacon (2 slices) Directions Preheat oven to 450°F. Toss together pear and lemon juice until pear slices are coated. Place flatbread on a large baking sheet lined with parchment paper. Top with fontina cheese. Arrange pear and shallot slices evenly over cheese. Bake in preheated oven until flatbread is crisp and cheese is melted, 12 to 15 minutes. Remove from oven; sprinkle evenly with Gorgonzola, salt, and pepper. Drizzle with honey, and top with arugula and bacon. Rate It Print