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Pear Brie Triangle Bites

Nutrition Facts Canadian

1 Portion 0g Total Servings: 0

% Daily Value Amount

% valeur quotidienne Teneur

Calories / Calories

Fat / Lipides 0

Saturated / Saturé 0

+ Trans / Trans

Cholesterol / Cholestérol 0

Sodium / Sodium

0mg

Carbohydrate / Glucides 0

Fibre / Fibres 0

Sugars / Sucres 0

Protein / Protéines 0

Vitamin A / Vitamine A

Vitamin C / Vitamine C

Calcium / Calcium

Iron / Fer

Niacin / Niacine

Thiamine / Thiamine

Riboflavin / Riboflavine

Folate / Folate

* Based on a 2000 calorie diet

Nutrition Facts US

Per 1 portion 0g Total Servings: 0

Amount Per Serving

Calories

Calories from Fat 0

% Daily Value ^*

Total Fat 0

Saturated Fat 0

+ Trans

Cholesterol

0mg

Sodium

0mg

Total Carbohydrates 0

Fiber 0

Sugars 0

Protein 0

Vitamin A 0%	•	Vitamin C 0%
Calcium 0%	•	Iron 0%
Thiamine 0%	•	Riboflavin 0%
Niacin 0%	•	Folate 0%

* Based on a 2000 calorie diet

Prep time

10 mins

Cook time

12 mins

Total time

22 mins

Ingredients

1 package Kinnikinnick Flatbread Crusts - 2 crusts (288 g)
1 tbsp olive oil (15 g)
4 slices prosciutto (47 g)
½ small wheel of brie - sliced/remove rind from top and bottom (64 g)
2 pears - peeled/ cored/ thinly sliced (356 g)
3 tbsp balsamic reduction - reserve 2 tbsp (30 g)
Optional: garnish with arugula

Directions

Preheat oven to 400°F (204°C).
Toss pear slices in olive oil and grill until soft. Remove from grill and drizzle lightly with 1 tablespoon balsamic reduction. Set aside.
Cut brie into 20 pieces. Set aside.
Cut prosciutto into 5 pieces per slice. Set aside.
Place 2 thawed Kinnikinnick Flatbread Crusts directly on baking tray.
Bake in preheated oven for 7 minutes. Remove flatbread from oven and cut into 10 triangles per slice.
Top each triangle with a piece of brie and prosciutto. Place 2 to 3 slices of grilled pear on top of each triangle.
Return to oven and cook just until brie melts (approx. 2 - 3 minutes).
Remove from oven and drizzle with reserved 2 tablespoons balsamic reduction. Garnish with fresh arugula.
Yields 20 appetizers

Tips & Variations

To make balsamic reduction: In a medium pot over medium heat, reduce balsamic vinegar until about ⅓ of original liquid remains.
Balsamic reduction can be stored in a squeeze bottle for up to two weeks.
For a different look, don’t cut flatbread prior to topping. Serve Kinnikinnick Flatbread Crust whole. Cut into desired sizes.

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