Après Ski Cocktail Hour

After hitting the slopes for the day, there’s nothing more satisfying than retreating back to a cozy place to kick your feet up with a cocktail and something delicious to nibble on. We love appetizers that provide a sweet and a savory note all in one flavorful punch and this Savory Pear Flatbread doesn’t fall short. Featuring our new Bourbon Pear Onion Jam as a base with a sprinkle of tangy goat cheese, salty prosciutto and sweet, caramelized pears, we’d like to think it’s the perfect marriage of sweet and savory. Don’t let the roasted pears scare you – these can be prepared ahead of time for easier assembly later on and the delicious flavor is worth spending the 20 minutes on. We baked ours on naan style pizza crusts for more individual servings, but a 12-inch prepared pizza crust of your choice could also be used.


For the perfect accompaniment, we reached for these fun, craft mixers. They’re handcrafted in small batches using fresh, carefully selected ingredients, and can be easily mixed with a variety of liquors to create amazing craft cocktails. The Ginger Bee Mix provides a rich honey sweetness with notes of fresh ginger and subtle clove, while the Spiced Old Fashioned is full of caramel sugar flavor, Ceylon cinnamon, allspice and hints of fresh orange. Moscow mule, anyone? For those that prefer the simplicity of a whisky sour, the Maple Whiskey Sour Mix features fresh lemon and rich maple that pairs with bourbon or rye whiskey. Cheers!

Savory Pear Flatbread Pizza



  • 2 firm, ripe Anjou pears
  • 1 teaspoon butter
  • 1½ teaspoons sugar
  • 1, 12-inch prepared pizza crust (or two smaller naan pizza crusts)
  • 1/3 cup Bourbon Pear Onion Jam
  • 4 thin strips prosciutto, sliced crosswise in thin strips
  • ½ cup goat cheese, crumbled
  • 2 Tablespoons walnuts, toasted and chopped
  • ½ cup loosely packed arugula


  1. Place rack in the middle of the oven and preheat to 450°F.
  2. Grease a small baking sheet with butter. Peel and core the pears and cut each one into 8 wedges. Toss the pears and sugar together in a bowl and place on the buttered baking sheet, cut sides down. Roast for 15-20 minutes, or until soft and browned on the under sides. If the pears are not very juicy, brush with melted butter to encourage browning. Transfer pears to a piece of waxed paper and let cool completely. The pears can be made up to 4 hours ahead.
  3. Place crust on a baking sheet. Spread jam over crust. Evenly distribute the prosciutto, goat cheese and roasted pear slices over crust. Bake for 10-15 minutes until hot and bubbly.
  4. Remove from oven. Top with walnuts and arugula, cut and serve immediately.

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