Grilled Pear, Fig and Endive Flatbread with Blue Cheese

Directions

1. Heat up 1 tablespoon olive oil in a small saute pan and add the onions. Saute on medium-low until nice and soft. Remove from the heat and set aside.
2. Slice the pears, with the skin on, into wedges about 1/4" thick. Remove the seeds. Place on a baking sheet. Slice the Belgian Endive in half, lengthwise, and place on the baking sheet. Slice the figs in thirds, lengthwise, and place on the baking sheet. Combine the last tablespoon of olive oil with the Pear Vinegar, a pinch of salt and pepper and swish around. Drizzle the vinaigrette over the fruit and endive and gently, gently rub it over everything for good coverage.
3. Heat up the grill (or follow the stove top recommendations in the headnote) and place a vegetable grilling sheet on the grill. Let it heat up for 5 minutes. Place the Endive on the grill, cut side facing down, and the fruit on the vegetable grilling sheet. (Without the grilling sheet, the pears and figs will just droop through the grate and fall into the fire.) Grill the Endive until it begins to turn brown and begins to soften a bit, turning it as needed (about 7-10 minutes over direct heat). Grill the fruit until the pears begin to brown and slightly caramelize and the figs soften and become slightly juicy. Remove everything from the grill back to the baking sheet you started with.
4. Heat the oven to 400F. While it's heating up, mix together the cheeses, fresh thyme, and a pinch of salt and pepper in a small bowl with a fork.
5. Assemble the flatbreads: spread most of the cheese mixture onto the Na'an, leaving about 1 tablespoon behind. Sprinkle on the sauteed onions and layer the pears, endive and figs on top. If desired, dot little bits of the cheese mixture on top and bake until the cheese melts a bit - about 20 - 25 minutes.
6. Remove from the oven and slice up into bite-sized pieces. This can be served at room temperature, but is oh so much better warm.