Yield: Makes 2 main dish or 8-10 appetizer servings.
Ingredients:
- 2 Tbsp. butter, divided
- 1 very firm pear, cored and thinly sliced
- 2 shallots, peeled and thinly sliced
- 1 tsp. fresh thyme leaves
- 3 Tbsp. honey
- 1 Tbsp. lemon juice
- 1/4 tsp. sea salt
- fresh ground pepper
- 1 (8.8 oz.) package Naan (contains 2 pieces)
- 1 Tbsp. olive oil
- 1 cup fontina cheese, shredded
- 1/3 cup goat cheese, crumbled
- 3-4 fresh thyme sprigs
- 2 Tbsp. honey, plus more for serving
- 1 tsp. kosher salt, if desired
Directions:
- Preheat the oven to 350°F.
- In a skillet over medium, melt the butter and heat to a sizzle. Add the pears and shallots, thyme, honey, lemon juice, salt and pepper, cook for about 8 minutes until the pears are tender and the liquid is reduced and thickened. Remove from heat and cool.
- Lightly brush the naan with the olive oil and place on a sheet pan. Bake for 8 -10 minutes, turning halfway through. Remove the naan from the oven and evenly sprinkle 1/2 of the fontina cheese over each, bake for another 6 minutes until the cheese begins to melt. Remove from the oven.
- Add the pear shallot mixture evenly across the naan and top with the remaining cheeses. Return the naan to the oven and bake for another 6-8 minutes or until the cheese is melted and the naan and the pears are warmed through.
- To serve, top with fresh thyme leaves, drizzle with honey and sprinkle with the kosher salt.
TIP: Be sure to use firm pears for this recipe to avoid them becoming mushy. You may substitute apples in this dish when pears are not in season.
