You are here: Home » Recipes » Pear-fect Prosciutto and Raisin Flatbreads Pear-fect Prosciutto and Raisin Flatbreads User Submitted Recipe by Margee Berry Yield 4 servings Prep 10 minutes Cook 10 minutes Sauteed pears, prosciutto, raisins and cheese top pita breads for a quick appetizer or snack. PrintEmail Ingredients 5 teaspoons extra-virgin olive oil, divided4 pocketless pita breads1/4 cup balsamic vinegar1 tablespoon honey1 cup chopped peeled and cored firm pear1/2 cup chopped red onion2 ounces chopped paper thin prosciutto 1 teaspoon minced garlic1/2 teaspoon allspice1/2 cup California golden raisins1/2 cup crumbled Gorgonzola or Blue Cheese Instructions Set oven rack about 6 to 8 inches from boiler’s heat source. Preheat broiler to high. Brush both sides of pitas with 3 teaspoons olive oil. Place pitas on a large baking sheet and lightly toast each side under broiler. Combine balsamic vinegar and honey in a small saucepan. Cook over medium-high heat until reduced and syrupy thick. Keep warm. Heat remaining oil in a large nonstick skillet over medium-high heat. Add pears and onions and saute 5 minutes. Add prosciutto, garlic and allspice; saute 1 minute more. Stir in raisins. Spoon pear mixture on top of pitas, sprinkle with cheese and place under broiler until cheese is melted, about 2 minutes. Drizzle warmed balsamic vinegar mixture over each.