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Pear and Goat Cheese Flatbread CLINTON KELLY

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Need a quick app for the holidays? Be sure to try Clinton’s Pear and Goat Cheese Flatbread!

ingredients
PEAR AND GOAT CHEESE FLATBREAD
1 package store-bought flatbread
GOAT CHEESE SPREAD:
1 cup goat cheese (softened to room temperature)
2 teaspoons dried thyme
1 teaspoon dried oregano
1 lemon (zested)
1 tablespoon olive oil
Kosher salt and freshly ground black pepper (to taste)
VINAIGRETTE:
1 lemon (juiced)
1/4 cup olive oil
Kosher salt and freshly ground black pepper (to taste)
TO ASSEMBLE:
2 cups arugula
1/2 cup pomegranate seeds
2 d’anjou pears (cored, thinly sliced)

directions
Preheat a cast iron skillet to medium-high heat.
Add the flatbread to the cast iron skillet and heat until golden brown on both sides, about 5 minutes.
For the Goat Cheese Spread:
In a large bowl, add the goat cheese, thyme, oregano, lemon zest, and olive oil and stir to combine. Season with salt and pepper.
For the Vinaigrette: In a medium bowl, add the lemon juice and olive oil and whisk to combine. Season with salt and pepper. Add the arugula and pomegranate seeds and toss to combine.
To Assemble: Spread the goat cheese mixture on the flatbread and lay the sliced pears on top. Finish by topping with the arugula and pomegranate salad. Slice and serve.
Tip: Perfect as an appetizer or as a main course. Assemble the goat cheese and vinaigrette the day before and assemble right before the meal begins!

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