Quick & Easy Pear & Blue Cheese Flatbread

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  • 2 x 410 g cans Rhodes Pear Halves in Syrup
  • 30 ml (2 T) balsamic vinegar
  • 1 store bought flatbread
  • 125 g blue cheese wedge
  • to serve: rocket leaves, washed


  1. Drain the Rhodes Pear Halves in Syrup and slice into even lengthways pieces.
  2. Heat 15 ml (1 T) of the balsamic vinegar in the saucepan.
  3. Add the Rhodes Pear slices and toss gently until they are coated and heated through.
  4. Place the flatbread on an oven tray that has been sprayed with non-stick spray.
  5. Arrange the Rhodes Pears on top of the flatbread.
  6. Crumble the blue cheese over the pears.
  7. Bake the flatbread in an oven that has been preheated to 180˚C for 10 minutes or until the cheese has melted and the flatbread is heated through.
  8. Remove from the oven.
  9. Top with the rocket leaves and the remaining balsamic vinegar and serve immediately.


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