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1 store bough flatbread
¼ cup Fig Spread
1 pear, sliced
4 ounces brie, rind removed, sliced or cubed
2 slices of prosciutto, torn into strips
¼ cup walnuts, chopped
2 teaspoons fresh, chopped rosemary
Preheat oven to 400°F. Place flatbread on a sheet pan and bake for 5 minutes or until the edges are crisp.
Remove flatbread from oven. Spread Fig Spread in an even layer over the top of the flatbread.
Top with sliced pear, brie, prosciutto, and walnuts.
Return to oven and bake for another 10 minutes or until cheese is melted.
Finish with fresh rosemary and cracked black pepper if desired.
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