Save to Pinterest My neighbor showed up one evening with a jar of homemade hot honey and insisted I try it on something other than fried chicken. I had a flatbread thawing on the counter and some goat cheese that needed using, so I threw together what became this recipe. The balance between the tangy cheese, sweet pear, and that slow burn from the honey was so unexpected that I stood at the counter eating slice after slice straight from the pan. Now it is my go-to whenever I want something that feels special but does not require much effort.
I made this for a small dinner party last fall and watched everyone reach for a second piece before I even finished slicing the rest. Someone asked if I had catered it. The flatbread was gone in minutes, and I have been making double batches ever since. There is something about the way the pear softens just slightly in the oven while the edges of the flatbread crisp up that makes it feel like autumn on a plate.
Ingredients
- Flatbread Base: A sturdy store-bought flatbread works perfectly here, but if you have homemade dough on hand, roll it thin so it crisps up nicely in the oven.
- Goat Cheese: Softening it at room temperature for about 20 minutes makes it much easier to spread evenly without tearing the flatbread.
- Ricotta Cheese: This lightens the goat cheese and adds a creamy texture that melts beautifully without becoming greasy.
- Pears: Choose ripe but firm pears so they hold their shape during baking, Bosc or Anjou varieties work best.
- Red Onion: Caramelizing them in a bit of olive oil brings out their natural sweetness and keeps them from tasting sharp or raw.
- Fresh Thyme: The earthy, slightly floral flavor complements the sweetness of the pear and honey without overpowering anything.
- Walnuts: Optional, but they add a toasted crunch that contrasts nicely with the soft cheese and fruit.
- Honey: Use a good quality honey since it is a key flavor, the heat infuses into it and mellows as it warms.
- Hot Chili Flakes: Start with half a teaspoon and taste, you can always add more but you cannot take it back.
- Olive Oil: Just enough to coax the onions into softening without browning too fast.
- Salt and Black Pepper: A light hand here, the goat cheese is already tangy and the honey adds plenty of flavor.
Instructions
- Preheat and Prep:
- Set your oven to 425°F and line a baking sheet with parchment paper to keep cleanup simple. This high heat ensures a crispy base without drying out the toppings.
- Caramelize the Onions:
- Heat olive oil in a small skillet over medium heat, then add the sliced red onion and cook slowly for 5 to 7 minutes, stirring occasionally until soft and golden. Set aside to cool slightly.
- Mix the Cheese:
- In a bowl, combine the softened goat cheese and ricotta, stirring until smooth and spreadable. This creamy blend acts as the flavor foundation for everything else.
- Assemble the Flatbread:
- Lay the flatbread on your prepared baking sheet and spread the cheese mixture evenly across the surface, leaving a small border around the edges. Arrange the pear slices on top, then scatter the caramelized onions and sprinkle with fresh thyme, salt, and pepper.
- Bake:
- Slide the baking sheet into the oven and bake for 12 to 15 minutes, watching for the edges to turn golden and crisp. The pears should soften just slightly but still hold their shape.
- Make the Hot Honey:
- While the flatbread bakes, gently warm the honey with chili flakes or a dash of hot sauce in a small saucepan or microwave for about 1 to 2 minutes. The heat will infuse into the honey and mellow as it cools.
- Finish and Serve:
- Remove the flatbread from the oven and drizzle the hot honey generously over the top, then sprinkle with chopped walnuts if you like. Slice into pieces and serve warm while the cheese is still creamy.
Save to Pinterest The first time I served this, my friend who claims she does not like goat cheese ate three slices and asked for the recipe. Something about the way the sweetness plays against the tang makes it work even for skeptics. I have stopped trying to convince people and just let the flatbread do the talking.
Choosing Your Pears
I have learned the hard way that overripe pears turn to mush in the oven and underripe ones stay hard and flavorless. You want them ripe enough to slice easily but firm enough to hold their shape under heat. If you press gently near the stem and it gives just a little, that is the sweet spot. Apples work too, especially Honeycrisp or Granny Smith, but pears have a softer sweetness that feels more elegant on this flatbread.
Hot Honey Variations
The beauty of hot honey is that you control the heat. I have made it with crushed red pepper, sriracha, sambal oelek, and even a few shakes of cayenne depending on what I had in the pantry. If you are serving this to people with different spice tolerances, keep the honey mild and set out extra chili flakes on the side. Some people drizzle it on cold after baking, which works too, but warming it helps the flavors bloom and spread more evenly.
Serving and Pairing Ideas
This flatbread works as an appetizer before dinner or as a light meal with a simple green salad on the side. I have also cut it into smaller squares and served it at parties where people can grab a piece without needing a plate. A crisp Sauvignon Blanc or a dry sparkling wine cuts through the richness of the cheese and complements the sweetness of the pear beautifully.
- Add a handful of arugula or baby greens right after baking for a peppery contrast.
- Swap walnuts for pecans or pistachios if that is what you have on hand.
- Leftovers reheat well in a 350°F oven for about 5 minutes, skip the microwave or the flatbread gets soggy.
Save to Pinterest This flatbread has become one of those recipes I make without thinking, the kind that feels like a small celebration even on a regular Tuesday. I hope it brings that same easy joy to your table.
Common Recipe Questions
- → Can I use a different cheese instead of goat cheese?
Yes, you can substitute cream cheese or feta for goat cheese. Mix with ricotta for a smooth, spreadable consistency. Keep in mind that feta will add a saltier flavor profile.
- → What type of pears work best for this flatbread?
Ripe but firm pears like Bosc or Anjou work wonderfully. They hold their shape during baking while becoming tender. Bartlett pears are also excellent when in season.
- → How do I make the hot honey less spicy?
Start with just 1/4 teaspoon of chili flakes and taste before adding more. You can also use a milder hot sauce or simply drizzle plain honey if you prefer no heat at all.
- → Can I prepare any components ahead of time?
Absolutely. Caramelize the onions up to 2 days in advance and store refrigerated. The cheese mixture can also be prepared a day ahead. Assemble and bake just before serving for best results.
- → What can I serve alongside this flatbread?
This pairs beautifully with a crisp green salad, roasted vegetables, or a charcuterie board. For drinks, try Sauvignon Blanc, Prosecco, or a light craft beer.
- → How do I store and reheat leftovers?
Store covered in the refrigerator for up to 2 days. Reheat in a 375°F oven for 5-7 minutes to restore crispness. Avoid microwaving as it will make the flatbread soggy.