by MELISSA GORDON
And we thought the Inuit had a lot of words for snow!
Seeing these words all together illustrates an important point. We don’t just eat to fuel ourselves; we eat in different ways on different occasions and for different reasons. As the new year approaches and many folks reflect on changes they’d like to make in their eating habits, it’s at least important to consider how we eat as what we eat.
But let’s be real. The new year is still five days away! So you’ve got nearly a week left to splurge. One way I recommend doing so is with this absolutely delightful appetizer. And if you want a real treat, make it with the Deer Creek Juniper Berry Infused Quintuple Crème Blue cheese, available at the co-op. Pure delight!
Pear and Blue Cheese Flatbread
for Gobbling, Munching, or Grazing
15 minutes active
• 4 small flatbreads, cut in quarters or halves
• 1 tablespoon olive oil
• 1 pear, cored and thinly sliced
• 8 ounces blue cheese, crumbled
• 2 teaspoons minced fresh sage
• 2 tablespoons coarsely chopped walnuts
• 2 cups arugula, washed
• 1 tablespoon balsamic vinegar
• Black pepper
Heat the oven to 450°F. Place the flatbread on a large sheet pan and drizzle with olive oil. Spread the pear slices evenly on top, sprinkle with blue cheese, sage and walnuts. Bake for six to eight minutes until the cheese is bubbly. Remove from the oven.
While the flatbreads are baking, toss the arugula with the balsamic vinegar. Top the hot flatbreads with the dressed greens, sprinkle with black pepper and serve.