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Pear and brie flatbread

Donna Griffith for The Globe and Mail/donna griffith The Globe and Mail

This well-balanced flatbread, made with salty prosciutto, sweet pear and creamy brie, comes together in minutes and works well as a side or as an appetizer alongside a bubbly cocktail.

Make-ahead tip: Pick your basil ahead of time. The rest of this comes together so quickly that there's little point in working ahead.

Ready time: 15 minutes


4 rounds naan bread

2 Bosc pears, sliced thin, peel on

1 200-gram wheel double-cream brie, torn into chunks

100 grams thinly sliced prosciutto, torn into pieces

1 bunch basil, stemmed

Olive oil

Salt and pepper


Preheat oven to 425 F.

Place naan on a large baking sheet. Drizzle naan with olive oil and scatter pear, brie and prosciutto overtop. Bake for 8 to 10 minutes or until brie is melted. Remove from oven and drizzle with more olive oil and salt and pepper to taste. Scatter basil leaves on top.

Cut each naan into long rectangles.

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