• Preheat oven to 375º. Cut flatbread into uniform squares about 2-inches wide—you’ll use 2 for each canapé (you’ll end up with some scraps after cutting into squares—you can snack on them or discard).

caramelized pears

• Heat 1 teaspoon maple syrup, 1 teaspoon olive oil, and sea salt in a cast iron skillet over medium-high heat. When it begins to sizzle, add pear slices. Let caramelize on one side for 1-2 minutes, then, when nicely browned, flip and cook another 1-2 minutes until caramelized as desired. Remove from heat and transfer pears onto a plate. Set aside.

maple rosemary pecans

• Toss pecans in 2 teaspoons maple syrup, rosemary leaves, and sea salt, coating evenly. Spread in an even layer on baking sheet. Bake 5 minutes, until golden brown and bubbling. Remove from oven and use a spatula to toss in caramelized maple mixture. Let cool.

canapé assembly

• As shown above, give the bottom and top Rosemary & Olive Oil flatbread square layers of each canapé a good shmear of brie. Rotate top layer 45º over bottom layer, creating an 8-point canapé star.
• Place brie shmeared flatbread canapé stacks on parchment-lined baking sheet and bake 7 minutes, until cheese has melted and flatbread is golden brown.
• Remove from oven, top with 1-2 caramelized pear slices, 1-2 maple rosemary pecans, a few leaves of fresh rosemary, a gentle sprinkle of flaky sea salt, and a drizzle of olive oil. Serve immediately.