This Comté cheese flatbread is our new favorite meal. I keep these ingredients on hand all the time now so we can make it anytime we don’t know what to make for dinner!
This cheese flatbread is so easy to take to parties, too. Have it prepared, wrap it in foil, and just pop it in the oven when you get to the party. It only takes 8-10 minutes to bake!
Why This Works
We used Comté cheese, which is a French cheese made with cow’s milk that’s aged for several months to several years. I toured the Jura region where they make Comté Cheese a couple of years ago and learned so much about the cheese and pairings.
Comté has a complex flavor profile. It’s nutty, sweet, and savory, which is why it works so well with the sweet pears, peppery rosemary, and the drizzle of hot honey. It is so good!
When melted, Comté becomes silky, making it perfect for a cheesy flatbread. You are going to love this recipe.
What You Need to Make Comté Cheese Flatbread Recipe
Most of these ingredients are easy to find. I can usually find Comté at my local grocery store, but you may have to head to Whole Foods or an upscale grocer. Sometimes stores are willing to order it. I asked my store if they could get it, and it must sell well as they have it all the time now.
- 1 Stonefire Artisan flatbread (comes 2 to a package)
- 4 ounces Comté cheese
- 2 pears, thinly sliced
- 2 sprigs fresh rosemary, chopped fine
- 2-3 tablespoons hot honey
How To Make It
Place the flatbread on a baking sheet lined with parchment paper.
Shred the Comté cheese over the flatbread.
Add sliced pears.
Top with chopped rosemary.
Bake in a 450º f oven for 8 minutes. Oven times vary, so keep an eye on it and let it go another couple of minutes if it hasn’t started to brown.
You can also turn on low broil for a minute to get it a little crispy. If your oven runs hot or you like a chewy texture, bake for a little less time. We like it slightly crispy.
Drizzle with hot honey.
This flatbread is best when it’s warm, but it’s also delicious at room temperature. And yes, we’ve eaten it cold the next day!
Varations & Substitutions
We really love this on the Stonefire flatbread, but you could try it on other types of flatbread, pizza dough, or even make a cheese pita bread. Keep in mind, you will want to at least partially cook any raw dough before assembling the flatbread.
If you don’t have fresh rosemary, you can use dried. You could also try dried herbs de Provence or Italian seasoning.
We’ve added prosciutto the last few times we’ve made this, and it was amazing.
How to Store Leftovers
Store any leftover cheese flatbread in an airtight container in the fridge. I have not tried to freeze leftovers as there is never enough left!
Of course, you’ll want to pair this cheese flatbread with a white, rosé, or red Côtes du Rhône wine as this wine and Comté cheese not only complement each other but enhance each other!
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Place flatbread on a parchment-lined baking sheet.
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Shred the Comté cheese over the flatbread.
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Add sliced pears.
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Top with chopped rosemary.
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Bake at 450º for 8 minutes.
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Drizzle with hot honey.
We often make 2, so we have one left over for lunch the next day.
You could try this on another type of flatbread, pizza dough, or even pita bread. Keep in mind, you will want to at least partially cook any raw dough before assembling the flatbread.
If you don’t have fresh rosemary, you can use dried. You could also try dried herbs de Provence or Italian seasoning.
Serving: 1 | Calories: 452kcal | Carbohydrates: 57g | Protein: 16g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 57mg | Sodium: 481mg | Potassium: 286mg | Fiber: 6g | Sugar: 35g | Vitamin A: 616IU | Vitamin C: 8mg | Calcium: 436mg | Iron: 1mg
