I made this flatbread on a whim one Tuesday night with a pear that was about two days from being too ripe to eat raw, and it’s been in regular rotation ever since. There’s something about the combination of sweet caramelized fruit and salty, funky cheese on a crispy base that just works — and the whole thing comes together in under 30 minutes with barely any dishes.
The brown butter is the move here. Brushing it onto the naan before baking means you get this rich, nutty flavor that plain olive oil can’t touch. It takes maybe four extra minutes and it’s completely worth it. If you’ve never browned butter before, just melt it in a light-colored pan so you can see the color change. You’re looking for golden amber, not dark brown.
For this recipe you’ll need a toaster oven baking pan that fits your machine — I use mine lined with parchment for easy cleanup, especially with the maple walnuts which can get sticky. If you don’t already have one, it’s probably the single most useful toaster oven accessory you can own. And if you’re shopping for a new machine, a toaster oven with a convection setting will get the edges of this flatbread crispier faster — though the regular bake setting works just fine too.
This is great as an appetizer, a light dinner with a simple arugula salad on the side, or honestly just a snack. Don’t stress about the ratios too much. More gorgonzola is never a problem.
Toaster Oven Crispy Brown Butter Roasted Pear and Gorgonzola Flatbread with Candied Walnuts
Caramelized pears, funky gorgonzola, and crunchy candied walnuts on a golden flatbread — made entirely in your toaster oven in under 30 minutes.
Ingredients
Candied Walnuts
Flatbread
Instructions
Make the Candied Walnuts
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Preheat your toaster oven to 350°F. Line the toaster oven pan with parchment.
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Toss the walnuts with the maple syrup and a pinch of sea salt directly on the parchment. Spread them out in a single layer.
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Roast for 7-8 minutes, stirring once halfway through. They should look glossy and smell nutty. Pull them out and let them cool on the pan — they'll firm up as they sit. Set aside.
Brown the Butter and Prep the Pears
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Melt the butter in a small saucepan over medium heat on the stovetop (this part takes about 4 minutes). Swirl occasionally. You want it to turn golden amber and smell like toasted hazelnuts — don't walk away, it goes from perfect to burnt fast.
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Remove from heat. Toss the sliced pears in olive oil and a pinch of pepper in a small bowl.
Assemble and Bake
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Crank the toaster oven up to 425°F. Brush each naan generously with the brown butter, going all the way to the edges.
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Lay the pear slices over the top, slightly overlapping is fine. Scatter the gorgonzola evenly over both flatbreads.
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Slide them into the toaster oven on the parchment-lined pan. Bake for 9-10 minutes, until the edges of the naan are deep golden and the cheese has melted and started to bubble in spots.
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Pull them out. Immediately scatter the candied walnuts over the top, drizzle with honey, and finish with fresh thyme leaves if you're using them. Slice and eat right away.
Notes
Gorgonzola dolce is the softer, creamier style and it melts better here than the aged crumbly kind. If you can only find regular gorgonzola, just crumble it small. The candied walnuts can be made a day or two ahead and stored in an airtight container — I usually make a double batch because they disappear fast on their own. Bosc pears hold their shape better in the oven than Anjou, which can get mushy. If your toaster oven runs hot (mine does), check at 8 minutes.
Nutrition
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Written by
Emma is a home cook who loves coaxing big flavor out of a toaster oven — from crispy roasted vegetables to easy weeknight dinners and sweet treats. She develops and tests Toastera's recipes for small-appliance kitchens.
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