The Punch House

Featured Recipe

Pear, Goat Cheese and Prosciutto Flatbread

Perfect with The Punch House 2024 Sauvignon Blanc.

Serves 4 · Prep 15 minutes · Cook 12–15 minutes

Ingredients

• 1 prepared flatbread or pizza crust
• 1 ripe but firm pear, thinly sliced
• 4 ounces goat cheese, crumbled
• 3 ounces thinly sliced prosciutto
• ½ cup shredded mozzarella
• ¼ cup toasted walnuts, roughly chopped
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme leaves
• 1 cup fresh arugula
• 1–2 teaspoons honey
• Freshly ground black pepper

Directions

1. Preheat the oven to 425°F. Place the flatbread on a baking sheet.
2. Brush the flatbread lightly with olive oil.
3. Sprinkle the mozzarella evenly over the crust. Add the pear slices, goat cheese, walnuts and thyme.
4. Bake for 10–12 minutes, until the crust is crisp and the cheese is lightly golden.
5. Remove the flatbread from the oven and arrange the prosciutto over the top.
6. Add the fresh arugula and drizzle lightly with honey.
7. Finish with freshly ground black pepper, then slice and serve immediately.

Serve the Sauvignon Blanc chilled at approximately 45–50°F.