There’s something magical about the balance of sweet and savory, and this Pear and Gorgonzola Flatbread is my go-to when I’m craving a simple yet elegant appetizer.
The juicy pears caramelize slightly in the oven, the tangy Gorgonzola melts into creamy pockets of flavor, and a drizzle of honey ties it all together with earthy walnuts and peppery arugula.
Why You’ll Love This Recipe
Gourmet taste with minimal effort
Sweet and savory flavor combo that feels indulgent
Perfect for entertaining or date nights
Customizable with your favorite cheeses or nuts
Ready in under 30 minutes
Ingredient Highlights
Puff pastry or flatbread – A crisp, buttery base that’s easy to work with
Ripe pears – Choose Bartlett or Anjou for juicy, sweet slices
Gorgonzola cheese – Adds a salty, creamy tang to balance the sweetness
Honey – Drizzled on after baking for a golden, glossy finish
Walnuts – Add crunch and richness
Fresh arugula – A peppery bite that brightens the dish
Olive oil and cracked black pepper – Simple but essential flavor boosters
Pro Tips Before You Start
Use ripe but firm pears so they don’t turn mushy when baked
Preheat your oven fully for a crisp bottom
Puff pastry gives a flaky, luxurious feel, but flatbread works great too
Add the arugula after baking so it stays fresh and vibrant
For a shortcut, use store-bought puff pastry and crumble the cheese ahead of time
How to Make Pear and Gorgonzola Flatbread
Step 1: Prep the Oven and Base
Preheat your oven to 400°F (200°C).
If using puff pastry, roll it out gently on a floured surface and transfer to a baking sheet.
For flatbread, place it directly on the sheet pan.
Step 2: Add Olive Oil
Drizzle olive oil over the base to add richness and prevent sticking during baking.
Step 3: Arrange the Pear Slices
Layer the pear slices over the base, slightly overlapping them to form an even layer.
Step 4: Add the Gorgonzola
Sprinkle the crumbled Gorgonzola cheese generously over the pears, distributing it evenly.
Step 5: Bake to Perfection
Transfer to the oven and bake for 15–20 minutes, or until the crust is golden and the cheese is melted and bubbling.
Step 6: Add the Finishing Touches
Remove the flatbread from the oven and immediately drizzle honey all over.
Sprinkle chopped walnuts on top, then finish with fresh arugula leaves and a few cracks of black pepper.
What to Serve It With
A glass of chilled white wine like Sauvignon Blanc or Pinot Grigio
Prosciutto slices for a salty, meaty pairing
A simple green salad with vinaigrette
Served on a board with fig jam or olives for a light appetizer spread
Variations & Substitutions
Use goat cheese for a milder, creamy flavor
Swap walnuts for pecans or pistachios for variety
Add thinly sliced red onion or shallots for more bite
Drizzle with balsamic glaze instead of honey for tang
Make it spicy with a pinch of red pepper flakes
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 2 days
Reheat in the oven at 350°F for 5–7 minutes to revive the crispness
Best enjoyed fresh—arugula may wilt in storage, so add fresh after reheating
Not freezer-friendly due to delicate toppings
FAQs
Can I use a different cheese instead of Gorgonzola?
Yes, goat cheese or crumbled blue cheese work beautifully as substitutes.
Is it better to use puff pastry or flatbread?
Puff pastry gives a flakier, more buttery base, while flatbread is quicker and slightly chewier—both are great.
Do I need to peel the pears?
Nope! Leave the skin on for texture and color—it softens nicely when baked.
What type of pears are best?
I prefer Bartlett or Anjou pears because they hold their shape and sweetness when roasted.
Can I make this ahead?
You can prep all the ingredients and assemble before baking.
Bake just before serving for best texture.
Is this recipe vegetarian?
Yes, it’s completely vegetarian as long as the cheese you choose is vegetarian-certified.
Can I serve this cold?
It tastes best warm, but it can be served room temp as part of a cheese board or picnic spread.
Final Thoughts
This Pear and Gorgonzola Flatbread is the kind of dish that wows with very little work.
It feels sophisticated but takes just minutes to assemble.
I love making it for brunches, wine nights, or just when I want something cozy and gourmet without spending hours in the kitchen.
Pear and Gorgonzola Flatbread
Ingredients
- 1 sheet of puff pastry or flatbread store-bought for convenience
- 2 pears thinly sliced
- 4 oz 120g Gorgonzola cheese, crumbled
- 1/4 cup 60ml honey
- 1/4 cup 30g chopped walnuts
- A handful of arugula leaves
- 1 tbsp olive oil
- Freshly cracked black pepper
Optional substitutions:
- Swap Gorgonzola with goat cheese or blue cheese
- Use pecans instead of walnuts for a twist
Instructions
- Preheat oven to 400°F (200°C).
- Roll puff pastry on a floured surface and transfer to a baking sheet.
- If using flatbread, place it directly on the sheet.
- Drizzle olive oil over the base.
- Arrange pear slices in overlapping rows to cover the surface.
- Sprinkle crumbled Gorgonzola evenly over the pears.
- See full steps with tips & photos → https://p4pd.org/pear-and-gorgonzola-flatbread/
Notes
- If using puff pastry, make sure it’s fully thawed but still cold for best results.
- Try balsamic glaze instead of honey for a tangier finish.
- To make it a meal, serve with a glass of chilled white wine and a simple green salad.
