We know what you may be thinking? A virtual potluck. What the heckfire is that? Well, it’s only the most awesome thing online today in Vancouver! Over 30 food bloggers, local businesses and more are coming together today to bring you the ultimate buffet of recipes and food inspiration here at your finger tips. We couldn’t be more excited to be participating.
As our contribution to today’s eye meal, we hope to get your tummies yumming for our Pear and Smoked Gouda Flatbread (that one of us here at The Gluten Free Chef ate alone. As an entire meal. Without sharing. The rest of us aren’t bitter at all).
Our original inspiration for this particular recipe is far from where it ended up here. Originally we wanted to make a pizza, inspired by Mac and Cheese. We made such a pizza and it was definitely lackluster. Is it possible we had put too much cheese on it? That sounds virtually impossible. Where did the pears even come from if you were making Mac and Cheese? We know. All valid inquiries.
We started with the cheeses, sharp cheddar and smoked gouda, tomatoes and a drizzled mustard powder and olive oil combination on the pizza. It was a basic cheesy pizza. We thought of taking it further and using gluten-free panko, we thought of drizzling it with a balsamic that was tomato based, inspired by the ketchup most people might put on their Mac and Cheese. We thought of everything short of putting actual macaroni and cheese on it, which we have heard people do, and are still a little frightened by the carb coma that might ensue. We’ll save that one for an entire day off when nothing but bed and Netflix await us.
We just didn’t seem to be getting anywhere with the pizza. So we went in a new direction, kept the original drizzle, and the cheeses and opted for a recipe on our The Gluten Free Chef Flatbread. From there we googled pairings for smoke gouda, and that’s where the pears and balsamic choice came from. Then we made it and it was SO GOOD!
We were especially inspired by Nonna Pia’s Balsamic Reduction line when we started searching for the perfect drizzle. Nonna Pia is a locally made product, based out of Whistler, a Dragon’s Den vet and most importantly, gluten-free. It was hard to narrow the choice down to which balsamic we wanted to use. Between the Cabernet Merlot, Rosemary, and Classic all paired well with cheese and pears. Then there is also the Strawberry Fig which we really really wanted, no pairing or food science included, it just sounded super yummy. In the end, we went with the Rosemary and we were not sorry.
Pear & Smoked Gouda Flatbread, serves 2 as a meal or more as an appetizer
1 The Gluten Free Chef Flatbread (double the below ingredients if you choose to use the 2 flatbreads that come in a package)
2 teaspoons mustard powder
3 tablespoons olive oil
1/4 cup sharp cheddar, shredded
1/3 cup smoked gouda, shredded
1 1/2 d’anjou pears, sliced thinly
drizzle as you please, Nonna Pia’s Rosemary Balsamic Reduction
Preheat the oven to 400°F. In a small bowl, mix olive oil and mustard powder together. Place flatbread on baking sheet and drizzle with mustard powder mix. Top with cheeses, and sliced pears as you prefer to display them. Bake in over for 6-7 minutes. Drizzle balsamic reduction over, slice and serve.
Since nothing gives us more pleasure than making recipes and well, eating them, it was a great pleasure to join all the other bloggers and of course, Lindsay and Kristen at Piquant Marketing on this fun little journey. You can find info on where to buy The Gluten Free Chef products here. The full lineup of posts and the complete menu for today’s event is posted here. We can’t wait to see all the other recipes that are coming your way from this fun online experience. And just think, maybe if we close our eyes, click our wooden spoons together 3 times and say, there’s no place like potluck, this fun little event may materialize into something even tastier. But for now, we’ll pass the dish and you can scroll down and add another click to your plate. YUM.