The recipe today is a flatbread with Royal Riviera® Pear Compote, a delightful treat served with Cacow Belle cheese. When paired with the delicious L de Lyeth from Sonoma County, it makes for a delightful Cabernet Sauvignon food pairing. It has a hint of herbs and lemon and honey.
- 2 Harry & David® Royal Riviera® Pears (peeled and cut into small chunks)
- ¼ cup sugar
- 2 tsp. cornstarch
- 1 tsp. vanilla
- ½ tsp. lemon juice
- Lemon zest
- 2-3 small flatbreads
- Olive oil
- Rosemary (finely chopped)
- Sea salt
- 1 Tbsp. honey
Heat oven to 400 degrees.
Place several small flatbreads on a baking sheet and drizzle with olive oil.
Lightly sprinkle with rosemary and salt; bake for 8 minutes.
Cool.
In the meantime, combine pears, sugar, cornstarch, vanilla, and lemon juice and zest in a medium saucepan.
Heat over medium heat until juicy and thickened, about 3-4 minutes.
Slice the flatbread diagonally and drizzle with honey.
Serve the pear compote on the side with cheese.
It’s easy to enjoy your guests when you’re prepared. When you don’t have time to prepare a full and expansive menu, noshing on tiny meals and finger food appetizers, such as cheeses paired with small bites and wine, is a great way to be a gracious host!