First Cold Pressed Extra Virgin 100% Olive Oil, divided
medium-size onion, thinly sliced
fresh thyme, chopped
Salt and pepper to taste
large pear, peeled, cored and thinly sliced
Brie Double Cream Cheese, sliced and cut into 1 inch (2 cm) pieces
Preheat oven to 400°F (200°C). Heat 1 tbsp (15 mL) oil in a nonstick skillet over medium-low heat and slowly cook onions, stirring occasionally, until soft and caramel coloured, about 25 min. Add thyme and salt and pepper to taste.
Brush flatbread with remaining oil and spread onions evenly overtop. Fan pear slices evenly overtop bread. Season pear lightly with salt and pepper, then cover with brie pieces.
Bake in centre of oven for 10 to 12 min. The bottom of the flatbread should be crisp, the brie melted and the pears tender. Let cool slightly, slice into 16 wedges and serve.
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